Anko made from kidney beans

Ingredients for 4 servings:

• 1 can/n kidney beans, red, alternatively azuki beans
• 150 g sugar
• 1 pinch of salt
• possibly lemon juice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours

Japanese red bean paste

Drain and wash the beans thoroughly. Bring to a boil in a pot with plenty of water, drain the water, and return to a boil with plenty of water. Add a little more water if necessary and skim off any foam that forms. Simmer for about one to one and a half hours, until the beans are tender. They should no longer be firm to the bite. Then drain enough water so that the beans are just covered with water. Add sugar and salt and simmer over low heat for about 10 minutes. You can add more sugar and lemon juice to taste. Mash or puree the beans and evaporate the paste over high heat, stirring slowly with a wooden spoon. The paste is ready when you can see the bottom of the pot while stirring. To store, it is best to transfer it to jam jars and keep refrigerated. Anko is a paste made from sweetened, pureed azuki beans. Since these are not always readily available here, I use kidney beans in my recipe. It is an ingredient in many Japanese sweets. I use them for snacking, as a spread, or in Japanese pastries like anpan. Anko can also be made from other ingredients, such as white beans, chestnuts, or sweet potatoes.