Adzuki Bean Paste Recipe (Red Bean Paste Recipe)

Adzuki bean paste, also known as red bean paste, is a staple in many Asian desserts and savory dishes. Its smooth, slightly sweet flavor adds richness to a variety of dishes, from the traditional Sichuan Mapo Tofu to the ever-popular Shandong Doushabao (steamed buns filled with sweet red bean paste). This versatile paste is made by boiling adzuki beans with sugar and salt, then blending them into a smooth or coarse consistency before sautéing them in a flavorful mix of sesame oil, soy sauce, and vinegar. Whether used as a filling, topping, or ingredient in a savory dish, this red bean paste recipe brings authentic flavor and texture to your cooking.

Ingredients

Preparation and Cooking Times

Cuisine: Chinese

Course: Dessert

Diet: Vegetarian

Instructions

1. Soak the Beans:
   Begin by soaking the adzuki beans in water for about 8 hours or even up to a fortnight for best results. This softens the beans and ensures they cook more evenly. If you’re in a hurry, a quicker soak of about 2 hours at room temperature will suffice.

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2. Boil the Beans:
   After soaking, place the adzuki beans in a pressure cooker. Add enough water to fully cover the beans. Add sugar and salt to the water, ensuring the flavors infuse into the beans as they cook. Close the lid of the pressure cooker and cook the beans for about 4 whistles (around 15-20 minutes on medium-high heat). The beans should become soft and easily mashable.

3. Release Pressure and Mash Beans:
   Once the pressure cooker has cooled and the pressure has naturally released, open the cooker. Use a potato masher to mash the beans to your desired consistency. You can mash them into a coarse paste for more texture or blend them into a smooth paste for a finer consistency, depending on your preference.

4. Prepare the Paste:
   In a large pan or wok, heat sesame oil over medium heat. Once the oil is hot, add the mashed adzuki bean paste to the pan. Stir in soy sauce and vinegar, ensuring that the ingredients combine well and the paste cooks evenly. Saute the paste for about 5-10 minutes, stirring occasionally to prevent it from sticking to the pan. The paste should become thick and no longer stick to the sides of the pan.

5. Serve:
   Once the adzuki bean paste is cooked and thickened, it is ready to use. You can serve it as a filling for steamed buns (like Shandong Doushabao), add it to desserts, or use it in savory dishes like Sichuan Mapo Tofu. This paste can also be stored in an airtight container in the fridge for up to a week or frozen for later use.

Serving Suggestions

This rich and versatile Adzuki Bean Paste is the perfect complement to many dishes:

• Sichuan Mapo Tofu: Stir the bean paste into the spicy sauce for a sweet balance against the savory tofu.
• Shandong Doushabao (Steamed Wheat Filled Bao): Use the paste as a filling for these fluffy, steamed buns, creating a delightful dessert.
• Pancakes and Waffles: Spread the paste over pancakes or waffles for a sweet, creamy addition.

This paste can be easily adapted to a wide variety of other dishes, from pastries to savory stews, making it a valuable addition to your culinary repertoire.

Enjoy your Adzuki Bean Paste as a deliciously sweet and savory element in your next meal!