Anko (Sweet Red Bean Paste)

The paste is used to hold together pastries, cakes, and other dishes that come from Japan, most commonly desserts.

Step: 1

Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.

Step: 2

Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.

Step: 3

Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

Per Serving: 222 calories; protein 5.4g; carbohydrates 51.3g; fat 0.2g; sodium 9.1mg.

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