Salty bean paste made from kidney beans

Ingredients for 6 servings:

• 1 can kidney beans
• 120 g sugar
• 1 tbsp salt
• 3 tbsp soy sauce (tamarind)
• ½ lemon(s)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

An alternative to black bean paste for Asian dishes. The salty version of azuki bean paste.

Rinse the kidney beans in a sieve under running water. Then place them in a pot and cover well with water. Bring the beans to a boil once, then drain the water. Return the beans to the stove with water, but this time just barely covering them. Add the sugar and salt and bring everything back to a boil until it bubbles. Let the beans simmer for about 5 minutes on high. Even if it splashes, don’t put a lid on it. The steam must escape! Be careful not to burn and stir occasionally. Add the soy sauce and lemon juice, bring to a boil once more, and then puree everything with a blender. This recipe is my own creation as an alternative if you can’t get hold of black beans or ready-made black bean paste. It adds a special flavor to Asian dishes. If you put the paste in a jar and preserve it, it will certainly keep for some time in the refrigerator.