Sunday, March 15, 2015
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.