Recipe for Appetizing Sweet Beans Paste (Anko)

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I also want to add: adzuki beans worked perfectly for this, they are very sweet and bright. Red bean paste, called anko (餡子) in Japanese, is a sweet paste made of adzuki beans (red beans) and sugar that have cooked until the beans get mushy. It's often used in Chinese, Korean and Japanese cooking, primarily in confections such as dango and dorayaki, and sometimes in soups (red.

You need red beans (azuki).
Provide sugar.
Prepare salt.
Prepare liberal amount of water.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you ought to add salt, but it is a good rule of thumb to add at least a pinch or two when you begin cooking and once more at the very end. Your palate are going to be the final guide here, so taste often.

Left: red beans, right: black pepper.
Wash the red beans..
Put them and enough water to cover in a pot. I used a pressure cooker to save cooking time..
Heat the pot until it comes to a boil, uncovered. Skim the foam from the surface..
Add water up to twice the height of beans..
Cover the pot with a lid and heat it until it boils. Cook them for 15 minutes with a pressure. In case you don't have a pressure cooker, simmer the beans for about 45 minutes until they become soft..
When the pressure cooker cools down, open the lid and add salt and sugar. Simmer them over low heat for about 5 minutes to reduce its broth with mixing. The texture of anko becomes thicker..
Store it in a jar and it will last for about a week in a fridge. You can eat anko with mochi, toast and so on..
You can use anko for Dorayaki ingredients. https://cookpad.com/us/recipes/6418046-japanese-pan-cake-with-anko-dorayaki.

Anko is a sweet red bean paste that is commonly used in Japanese confectionaries. The paste is usually prepared by boiling red azuki beans, mashing them (depending on the style), and then sweetening the paste with sugar. The most common types of red bean paste are called Tsubuan and. Red bean paste or red bean jam, also called adzuki bean paste or anko (in Japanese), is a paste made of red beans (also called "azuki beans"), used in East Asian cuisine. The paste is prepared by boiling the beans, then mashing or grinding them.

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