To those unfamiliar with red bean paste, the concept may seem strange, but millions of people the world over cannot imagine their favorite steamed or baked buns and deep-fried sesame seed balls without this lightly sweet, chocolate-brown filling. The richness comes from the beans themselves and from a touch of oil, though lard would be used by traditionalists. Some cooks use brown or white sugar; I use both for a deep, well-rounded sweetness. Red bean paste is sold canned, but it’s overly sweet and incomparable to homemade. Adzuki beans are available at most natural food stores, specialty grocers, and Asian markets. You can also use the small red beans sold at Chinese markets. Sometimes I add a pinch or two of salt for a savory edge, reflecting a Japanese style of bean paste. The recipe here is more in the sweeter Chinese fashion.
Recipe information
Yield
makes about 1 1/3 cups
Ingredients
Preparation
Step 1
Rinse the beans, put them in a bowl, and cover them with 1 inch of water. Discard any floaters. Let the beans soak for 6 to 9 hours.
Step 2
Drain the beans and put them in a small saucepan. Add water to cover by 2 inches and bring to a boil. Lower the heat to gently simmer for about 1 1/4 hours, or until the beans are very soft. Some will split open. Press on one, and it should crush easily with little pressure. Remove from the heat and drain in a mesh strainer; let drain for 5 minutes to remove excess moisture. Wash the saucepan.
Step 3
Combine the beans and the white and brown sugars in a food processor. Puree into a smooth chocolate-brown mixture, pausing to scrape down the sides if necessary.
Step 4
Combine the oil and pureed beans in the saucepan and heat over medium heat. Stir frequently for about 5 minutes, or until the beans have pulled away from the sides of the pan and thickened into a soft paste. The paste will darken as it cooks and dries out.
Step 5
Transfer the paste to a bowl and set aside at room temperature to cool completely. To prevent drying and promote even cooling, occasionally stir the paste as it sits and thickens. Use the paste after cooling. Refrigerate it for up to a week or freeze for up to a month.
