Sweet Red Bean Adzuki Beans (vegan)

Inspired by the Anko recipe from Just One Cookbook.

Ingredients

• 1 cup Adzuki red beans

• 1 cup organic cane sugar

• Kosher salt

• water

Steps

1. Soak the adzuki beans overnight for at least 12 hours.
2. Rinse adzuki beans under running water and drain. Put the drained beans in a pot and pour enough water that the level is 2 inches above the beans and bring the water to a boil.

3. When it reaches a boil, turn off the heat and cover the pot with a lid. Let the beans soak for five minutes then drain them.

4. Pour the adzuki beans into the pot. Add enough water that it barely covers the beans and return the heat to high. When it reaches a boil, reduce the heat to a medium simmer.

5. Keep careful watch of the water boiling. As it boils, the water will evaporate and you will have to continue to add more water. Only add just enough water that covers the beans. Let the water simmer in the beans for over an hour. 

6. After an hour, check one of the beans. Does it break easily pressed against a spoon? If it does so, add water for one last time over the beans and let it boil for 30 minutes or until the water is evaporated. 

7. Increase the heat to high and add a third of the sugar. Stir with a spoon rigorously so that the sugar will dissolve into the red beans. After a few stirs with the spoon, add another third of the sugar and stir with the spoon until the sugar is well dissolved. Add the rest of the sugar for one last time. Then stir until the consistency is dense and pasty. When you see that there are translucent jelly-like lines left from the stirring on the bottom of the pan, you will know that it is ready.

8. Turn off the heat and add a pinch of kosher salt. Stir and pour the beans into a bowl to cool. (Do not let the beans cool in the pot, it will burn).

8. Leave it for 3 hours. This will help the beans thicken and enrich the taste. Then keep it stored in an airtight container in the refrigerator. You can eat this as-is or in baking or ice cream. If you want to use it for later, I suggest you divide it into sections and freeze it wrapped tightly in plastic wrap.