Anko (Japanese Sweet Red Bean Paste)

1. 1

   Gather all the ingredients.

2. 2

   Put the beans in a saucepan, cover with 2 cups water, bring to a boil, and cook for 5 minutes.

3. 3

   Drain the beans and move them to a clean saucepan.

4. 4

   Cover with 2 to 3 cups water and bring to a boil; lower the heat to low, cover, and simmer, adding more water as needed, until the beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours.

5. 5

   Drain the beans and return them to the saucepan; add the sugar and set over medium-high heat.

6. 6

   Cook, stirring constantly, until the sugar dissolves and the beans become a loose, glossy paste, about 10 minutes.

7. 7

   Immediately transfer the paste to a container to cool.

• Calories 190.16 kcal Moderate
• Protein 4.87 g Low Source
• Carbs 50.48 g Moderate
• Total Fat 0.31 g Low Source
• Saturated Fat 0.0 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 2.98 mg Low Source
• Fiber 6.68 g Good Source
• Sugar 38.31 g High
• Added Sugar 0.0 g Low Source
• Calcium 6.18 mg Low Source
• Iron 1.28 mg Low Source
• Potassium 255.52 mg Low Source
• Vitamin A 0.0 mcg_rae Low Source
• Vitamin C 0.0 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

No known allergens listed for this recipe. Always double-check ingredients for your needs.