WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Sunday, March 15, 2015

Red Bean Paste:

Red Bean Paste is an all time Abby favorite! However, it is very difficult to find it "clean" or safe in a can.

To our joy it is incredibly easy to make. Usually darker colored beans aren't something she tolerates but the adzuki beans just seem to work for her, maybe because we add sugar when we make it into a paste?

Abby will spread it on a biscuit,pancake, instead of jam, in a crepe, even coconut ice cream and of course it makes a terrific filling for a cookie!

Full of iron,potassium and folic acid. No fat,good carbs- if you want to try to increase some value to a "treat" this is a terrific way to do it.

4 oz(half a bag)Adzuki beans(asian markets,international markets, and Amazon)
1 cup organic C&H cane Sugar.

Soak the beans overnight.

Drain. I cook ours in the pressure cooker until they are beyond soft.

Reserve the starchy water you cooked them in.

Place well cooked beans in the blender. Add reserved bean water and blend until as smooth as you can get them. I make mine pretty soupy as I find it helps with the end result. So add enough of the reserved bean water to make a texture that is thinner then crepe batter.

Pour pureed bean into a pot. Add sugar. Bring to boil and reduce temperature to as low as possible to maintain a very slow simmer.

Stirring now and then(especially as it get's thicker you need to stir more) keep cooking until it is reduced to a paste texture. It will slightly thicken as it cools. Depending on how much of the bean cooking liquid you added this part of the process can take a few hours.

Store in the fridge for 2 weeks. Or freezes well.


Jen said...

What are some other uses of this bean paste? It sounds intriguing. :) I read your blog in my email and enjoy all of your recipes and thoughtful posts. While we don't have as many food sensitivities in our family (only 5 of the top 8), it is nice to know that the recipes on your blog will be safe for us.

Diane said...

We often use it like we would a jam or a nut butter. Spread on a waffle on your way out the door.. Rolled up in a pancake. On a piece of toast. A crepe! Abby and I are both guilty of a spoonful for a quick snack. Many different Asian cultures use it frequently in dessert recipes. From milkshakes to ice cream to French pastries and of course their more traditional desserts. Bonus to making your own you can adjust the sugar level depending on the use. Thanks for commenting! It is always great to know someone is reading our tips as we learn. Allergies/reactions/food issues even when mild can be really restrictive when cooking the foods we often know best. It has been fun to learn to cook outside of the box for Abby.

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