Tsubuan Anko (chunky red bean paste)

As with many dried legumes, there is some dispute over how best to cook them. "Azuki beans don't need soaking overnight because they are so small," says Hiromi Stone, who brings them to a simmer three times - changing the water each time - before boiling them for an hour. Reiko Hashimoto, however, recommends soaking the beans for at least six hours before use.

200g dried azuki beans

125g sugar

1/2 tsp salt

Either pre-soak the beans, or bring them to a simmer three times - changing the water each time.

Put the prepared beans in a pan and cover them with water so that they're submerged under at least two inches of water.

Bring to the boil, and simmer for around an hour. Top up with water if too much evaporates off. Once the beans are cooked you should be able to squash them easily between a thumb and forefinger.

There should still be some water in the pan with the cooked beans. Add the sugar, and stir until the sugar dissolves and turns into a thick, dark, glossy syrup.

Leave to cool, and then use a fork, potato masher or pulse-blender to turn the bean-syrup into a thick, chunky paste.

#tsubuananko #redbeanpaste #azuki