Anko (Sweet Red Bean Paste)

Gather all ingredients and prepare your workspace. (5 minutes)

Rinse the dried red beans thoroughly under cold water to remove any debris. Place the rinsed beans in a saucepan and cover with approximately 2 cups of water. Bring to a boil and cook for 5 minutes. This initial boiling helps to remove any bitterness from the beans. (10 minutes)

Drain the beans completely and transfer them to a clean saucepan. This step ensures a clean cooking environment for optimal flavor development.

Cover the beans with 2 to 3 cups of fresh water, ensuring they are fully submerged. Bring the water to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan, and simmer gently. (5 minutes)

Continue to simmer the beans, adding more water as needed to keep them submerged, until they are incredibly soft and can be easily crushed between your fingers. This process typically takes 1 1/2 to 2 hours, but may vary depending on the age and variety of the beans. Patience is key to achieving the perfect texture. (120 minutes)

Once the beans are tender, drain them thoroughly in a colander to remove any excess water. Return the drained beans to the saucepan.

Add the granulated white sugar to the cooked beans. Set the saucepan over medium-high heat and cook, stirring constantly with a wooden spoon or spatula. (2 minutes)

Continue cooking and stirring until the sugar melts completely and the beans begin to break down, forming a thick, loose, and shiny paste. This process usually takes about 10 minutes. Be diligent with your stirring to prevent the paste from sticking to the bottom of the pan and burning. (10 minutes)

Immediately transfer the hot anko paste to a clean, heat-safe container to cool completely. As the paste cools, it will thicken further. Once cooled, store the anko in a covered container in the refrigerator. It will keep well for up to a week. (5 minutes)