Smooth and sweet bean paste–use red bean, green mung bean, or yellow split beans. Simmer slowly on the stovetop, or use a pressure cooker to shorten the cooking time. Perfect for desserts and as filling for bread and pastries.
Rinse beans in tap water two times. Discard broken beans which usually float to the top. Drain and discard water.
To cook in stovetop
Soak beans at room temperature overnight. Discard the soaking water.
Add beans and 2 cups of water in a pot. Cover with lid and bring water to a boil. Reduce heat to medium-low once it starts boiling. Simmer for 45 minutes to 1 hour until it's soft and can be easily mashed with your fingers. Add water as necessary.
To cook in pressure cooker/instant pot
Place beans and 1 1/2 cups water in pressure cooker. Place and lock the lid. Set the heat to high until cooker begins to sizzle and steam comes out of the nozzle. Reduce the heat, pressure cook for 22 minutes. For instant pot: use high pressure, set valve to sealing.
Release the pressure: use cold water release for stove-top pressure cooker, quick release if using instant pot.
Making the paste
Pour cooked beans in a colander to drain excess water. Put beans in a blender or food processor. Add sugar and salt. Puree until smooth.
Pour mixture in a pan or deep skillet. Turn on heat to medium-low. Cook until liquid has evaporated and consistency thickens. Stir frequently.
Remove from heat and cool completely. The mixture will continue to thicken as it cools. Transfer to a container and refrigerate if not using immediately.
Notes
Sugar - can be reduced up to 1/3 cup if preferred. Note that sugar is necessary to preserve the paste and extend its shelf-life.
Butter or oil can be added to give the paste a velvety texture. Recommended if using the paste as a filling.
Storage and Shelf-life: Store the sweet bean paste in an airtight container. It can last in the fridge for 5 days and 1 month in the freezer.