Tsubuan (Sweet Red Bean Paste)
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Ingredients
  • 2 cups azuki beans (red beans)
  • ¾ cups granulated sugar (add more to taste)
  • ½ teaspoon salt
  • 4-6 cups water (or more as needed)
Instructions
  1. In a large bowl, soak azuki beans in water overnight. The beans will expand over night, and some may even split.
  2. Rinse the beans, transfer to a large pot, add water, bring to a boil.
  3. Turn down the heat to medium and simmer beans for about 10 minutes. Skim foam and any residue that floats to the top of the pot and discard.
  4. Turn down the heat to low and simmer the azuki beans for about 1.5 to 2 hours, or until soft. Stir beans occasionally to make sure it doesn't burn.
  5. Most of the liquid should cook off. If the azuki beans have a slightly watery texture, as it cools the moisture will be absorbed into the beans, and you will end up with a thick paste.
  6. Add sugar and salt into the tsubuan mixture and stir for 3 to 5 minutes until the sugar dissolves. Don't leave the stove unattended because your anko will burn! Remove from heat and cool to room temperature.
  7. Tsubuan can be covered and stored in the fridge for 3-5 days. It can also be stored in the freezer.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/05/04/tsubuan-red-bean-paste/