Does anyone know of an authentic sweet bean recipe???!
Answers: This is the type of sweet bean paste served with asian foods. Sometimes it's a dipping sauce and I've had it with rice rolled around it and then wrapped in a thin seaweed skin and steamed.
I am a former chef and have worked in Japan, you can find azuki beans at health food or natural food store, it is a 2 stage process, you have to soak the beans and the boil them with just palin water, no salt the outer skin will toughen, after they have cooked for 2-3 hours, and start to get soft, I add a good quality brown sugar, or even the chinese rock sugar is fine.
When they have completely broken down you strain them to force the pulp out, you are then left with a sweet bean paste, for savoury dishes set a few cups aside and the add things like garlic, soya sauce, hoisin sauce and five spice powder, this can be used for stir frys, as a spread on Mao Shu pancakes even in marinates for chicken or duck.
The Sweet, one is good for sweet buns, in soups, steamed dumplings, I like to make taro dumplings with added lotus seed paste and candied winter melon, these are often found on the dim sum carts at Chinese restaurants.
INGREDIENTS
1 pound bacon
3 onions, chopped
1 teaspoon garlic powder
1/2 teaspoon dry hot mustard
1/2 cup white wine vinegar
1 cup packed brown sugar
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can lima beans, drained
1 (15 ounce) can butter beans
2 (15 ounce) cans baked beans
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 2 tablespoons bacon fat.
Add onions to fat in pan, and saute until soft. Stir in garlic powder, dry mustard, wine vinegar, and brown sugar. Simmer for 20 minutes.
In a large pot or slow cooker combine bacon and onion mixture with the kidney beans, lima beans, butter beans, and baked beans. Mix together, and simmer for 70 minutes.