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Red Bean Paste

Homemade red bean paste transforms dried adzuki beans into a smooth, naturally sweet filling perfect for pastries, desserts, or enjoying by the spoonful. You control the sweetness, texture, and quality of every batch.
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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings: 16 2-tablespoon serving
Course: Dessert filling or spread
Cuisine: East Asian
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried red beans adzuki beans work best
  • 4 cups water for cooking
  • 1/4 cup sugar adjust to taste
  • 2 tablespoons neutral oil vegetable or coconut
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract optional but recommended

Equipment

  • Large pot or Dutch oven
  • Colander or fine-mesh strainer
  • Food processor or immersion blender
  • Wooden spoon for stirring
  • Measuring cups and spoons
  • Airtight storage containers

Method
 

  1. Soak 1 cup dried red beans in cold water, covering by three times their volume, uncovered at room temperature for at least 8 hours or overnight.
  2. Drain and rinse the soaked beans under cold running water until the water runs clear to remove excess starch.
  3. Place the rinsed beans in a large pot, add 4 cups fresh water, bring to a boil over high heat, then reduce to medium-low and simmer gently for 60 to 90 minutes, stirring occasionally.
  4. Test for doneness by pressing a bean between your fingers; it should break apart easily with no firm center.
  5. Drain the cooked beans, reserving 1 cup of the cooking liquid and set aside.
  6. Transfer the warm beans to a food processor and blend until smooth, adding reserved cooking liquid one tablespoon at a time until desired consistency is reached.
  7. Return the blended paste to the pot over medium heat, stir in 1/4 cup sugar, 2 tablespoons neutral oil, and 1/4 teaspoon salt, and cook for 5 to 10 minutes until the paste thickens and moves slowly when stirred.
  8. Remove from heat, stir in 1/2 teaspoon vanilla extract if using, taste and adjust sweetness, then let cool before transferring to storage containers.

Notes

Store cooled paste in airtight containers with a thin layer of oil on top to prevent oxidation; refrigerate for up to two weeks or freeze for up to three months.