Red Bean Paste Step by Step

1 lb. Adzuiki beans

1 3/4 cups sugar

3/4 cup real butter

Rinse and soak adzuiki beans in water overnight (or, immerse in cold water, bring to a boil, turnoff heat and soak 1 hour). Drain and discard water. Add 8 cups of water to beans and cover and bring to a boil. Reduce heat to medium and cook 1 1/2 hours until beans are soft. Strain the beans, pushing the beans through a fine mesh, discard the skins.

Place the strained beans in a cheese cloth bag and squeeze to get out excess moisture. Put the strained beans, butter and sugar in a pan and cook until almost all the water has evaporated stirring the beans continuously  so they stick to on the bottom of the pan .  After refrigerating the bean paste should be thick enough to form into balls。

This method produces a really smooth silky bean paste which is my preference. If you like your red bean paste chunky omit the straining and cheese cloth step.