Serves: 5
Total Calories: 240
1. Wash red beans. Place in a saucepan with cold water and bring to a boil. Then simmer, covered, until beans are soft (about 1 hour). Let cool slightly.
2. Strain beans through cheesecloth or force through a ricer. (Discard skins.) Combine beans with sugar and peanut oil.
3. Oil a pan lightly and heat. Add bean mixture and stir over low heat for 5 minutes. (The heat must be very low and the stirring constant to prevent scorching.)
NOTE: This mixture (used in Eight Precious Rice) may be made in advance and frozen.
VARIATIONS:
* For the white sugar, substitute brown sugar.
* Omit step 3. Beat mixture with an electric beater until thick and pudding-like.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Red Bean Paste I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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