INGREDIENTS

INSTRUCTIONS

UNSWEETENED RED BEAN PASTE
SAUCE
From: elayne@usa.pipeline.com (Elayne Cohen)
Date: Wed, 17 Jul 1996 21:37:31 GMT
Makes 3/4 Cup.  Because it can be difficult to find kosher Hoisin sauce, 1
have managed to get a hold of a homemade version. The recipe is in two
parts. The azuki beans must first be cooked and pureed into a paste, then
the sauce made. Properly stored in a well sealed jar in the refrigerator,
this sauce will keep for months.
  UNSWEETENED RED BEAN PASTE:
1. Sort the beans and discard those that are broken and discolored. Rinse
the beans and place them in a saucepan. Add the water and bring to a boil.
Turn down the heat and simmer for 1 half hours, or until the beans are very
soft and the liquid has been absorbed.
2. Put the metal blade into the bowl of a food processor and pour in the
cooked beans. Process into a fine paste. The beans can also be mashed by
hand. This puree is now ready to use in sauces or sweetened for desserts.
Transfer to a clean jar with a lid and store in the refrigerator up to a
week or freeze for a month.
Sauce:
1. In a small saucepan, heat the oil and add the garlic and peppers. Stir
and cook over medium heat for 2 minutes, or until the flavors are released
and the garlic browns slightly. Be careful not to burn the garlic.
2. Remove and discard the peppers. Add the bean paste. Stir until blended,
then add the remaining ingredients, continuing to stir until blended.
Simmer over very low heat for 20 to 30 minutes, or until the sauce thickens
slightly.
3. Pour the sauce into a food processor and blend until smooth, or mash by
hand into a smooth paste. Pour into a clean jar with an airtight lid. Cover
and store in the refrigerator to use as needed.
JEWISH-FOOD digest 261
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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