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Maple Red Bean Paste

I really need to share this recipe. But first of all, sorry I took the pictures in the evening so they didn’t come out pretty. But I swear this red bean paste with maple syrup is worth taking a note right now. To tell you the truth, since I pledged to eat healthier (again), it had been a struggle to truly enjoy a meal that is not FAT! But yea, after a while, I’m starting to get used to with the idea of plainly cherishing the flavor of each ingredient. I like the simplest thing better now. Like this bean paste. I never really like any kind of beans. I love bean paste that is stuffed in mochi or rice dumpling and maybe in dorayaki, but I have never thought of actually making it at home that often.

Maple Red Bean Paste 3

So this idea came to my mind a few days ago. Since I was looking for something healthy, I thought of making bean paste to use as spread. I could use it in pancakes, crapes and even toast.

So here it is… Maple Red Bean Paste.

Maple Red Bean Paste 1

All I did was cooking the red beans until soft and blending it with organic maple syrup. Oh yum. It’s creamy and sweet. The best part is you can make it as sweet as you want. I make it only slightly sweet because I’m not really a sweet tooth kind of person. And I love eating it just like that. Like pudding. Yummy. Oh, I also tried it on a chicken burrito as well. Believe it or not, it’s super bomb!

Maple Red Bean Paste


2 cups dried red beans- soaked over night

4 tbsp organic maple syrup

A pinch of salt


Cook the red beans in 2 cups of water with a pinch of salt until soft. This should take about 20-30 minutes. Drain and transfer the beans into food processor. Add maple syrup and blend until smooth. I like it slightly coarsely in texture. You can store it in refrigerator upto 2 weeks.

Maple Red Bean Paste 3


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