- 1 cup red beans
- 1 cup sugar
- A couple dashes of salt
- Put red beans in a pot with 4 cups of water. Let them boil for 5 minutes over medium high heat and then drain and discard the water.
- Next add 4 cups of fresh water to the pot and bring to a simmer over high heat. Lower the heat to medium low, partially cover the pot with a lid, and simmer for 1 ½ to 2 hours (add more water as needed to keep the water level above the beans).
- You can also pressure cook the beans, which takes only about 25 minutes.
- The beans should now be very soft, and you should be able to easily crush a bean between your fingers.
- Discard the water again and put the soft beans back in the pot with the sugar and salt. Cook the beans over medium heat, stirring regularly, for about 10-12 minutes until the beans are shiny but still a little loose. You should have bits of whole and broken beans in your anko.
- Let the mixture cool to room temperature. Transfer tsubuan to a storage container and refrigerate until ready to use.
*Tsubuan will keep for a week in the fridge. It also freezes very well.
Keywords: azuki beans, sweet bean paste, desserts, sweets, japanese, vegan