Taken from:
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Description:
Imitation japanese red bean paste~
Ingredients:
1/4 C water
1 can kidney beans (15.25 ounce), drained and rinsed
1/4 C + 1 tbsp sugar
Directions (for 250g anko):
1) Boil kidney beans, sugar and water in saucepan, stirring constantly till water is almost dried up.
2) Mash up the beans till a paste is formed, and store in the fridge until use.
Remarks:
Usually salt is added to anko, but since the kidney beans are naturally slightly salty and they are preserved in a solution containing salt, I've omitted the salt. Actually there is no need to add water, but I'm just afraid that I'll burn my kidney beans =p Canned kidney beans are a good substitution for boiling your own adzuki beans.
