Tsubu-an (Chunky Redbean Paste)

This recipe is adapted from Just Hungry's recipe. I used crockpot to cook instead. This will be used in my mochi.

Ingredients

• 1 cup - Organic redbeans
• 1/3 cup - raw sugar
• 1/2 tsp - sea salt

Instructions

1. Soak redbean overnight in cold water. You've soaked too long if they started sprouting.
2. Bring to boil the redbeans twice. According to Just Hungry's mother, it tastes better this way.
3. Dump beans into crockpot and add water till it is 1/2 inch over beans.
4. Cook on low for 6-12 hours till beans are falling apart.
5. Roughly mash the beans with a potato masher, fork or a pestle and let cool.

   Keeps for up to 3 days in fridge.

Notes

1. The reason why you want to soak in cold water is so that the beans don't sprout! Don't be lazy and skip the soaking, it helps the redbeans cook faster if you've pre-soaked them.
   
2. Amount of water is 1/2 of original recipe because we're using a crockpot
3. When you cook the red beans, you need to find that right time to stop cooking. You want it to be mushy enough but not so mushy it's just mush.
   
4.