Homemade Red Bean Paste

Directions

• Wash and strain red beans with a mesh strainer.
• Put red beans in a medium size pot and fill with water until 1 inch above red beans. Set temperature on high and wait for it to boil.
• After it boils, pour out all the water and add water again until 1 inch above the red beans again. Turn heat back onto high and wait for it to boil. After it boils, turn temperature low and let red beans simmer for one hour.
• The beans are ready when you can take one bean and mush it between your fingers. Turn off the heat.
• For chunky red bean paste: Pour out some of the water so that the beans are exposed and then mix in the sugar and salt. Let cook until sugar is melted.
• For smooth red bean paste: Strain the red beans over a bowl, so you can keep the cooked water in bowl. Put the red beans in a blender and then add a little bit of the cooked water. Blend and if you need to moisten the paste more, add a little bit more water until you are happy with the consistency.
• Smooth red bean paste continued: Transfer the smooth paste back to the pot and turn the heat to medium to reheat. Add sugar and salt. Keep mixing until all sugar is melted and to prevent it from burning at the bottom of the pot. If it is too thick, add a little bit more of the cooked water until desired consistency.
• To store red bean paste: Place in a heat proof airtight container and place in refrigerator or freezer depending on how soon you will use it. It will keep in the refrigerator for 4-7 days and up to 1 month in the freezer.