1 package red beans
pinch of salt
Prep the red beans: Rinse red beans, then soak in water overnight (this helps soften the beans and shorten the cooking time).
Cook the beans: Place red beans in a pot with fresh water, about 1 inch above the beans. Cover and bring to a boil over high heat. Reduce heat to simmer for about an hour, or until beans are tender and easily smashed by the back of a spoon.
Purée the beans: Drain red beans, then return them to the pot. Using an immersion blender (or any type of blender), process until the beans are smooth.
Sweeten the paste: Stir in salt and sugar over medium-low heat. Remove from heat when red bean paste is thick and glossy.
Although I usually prefer to use precise measurements, I make my red bean paste by taste. I ended up adding under 2 cups of sugar to my initial 450g of dry red beans. The paste can be stored in an air-tight container in the refrigerator for up to 1 week.