White Bean Paste (Shiroan)

Steps

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1. 1
   Rinse the lima beans under running water and soak them in water for 8–12 hours.
   ▶ ≈0:41
2. 2
   Remove and discard the bean skins by gently rubbing the beans between your fingers.
   ▶ ≈1:02
3. 3
   Place the beans in a pot and cover with cold water. Bring to a boil over medium heat, let boil for 2 minutes until foam appears, then drain and rinse quickly.
   ▶ ≈1:19
4. 4
   Return the beans to the pot with fresh cold water to cover. Simmer on low heat for 1.5–2 hours, occasionally skimming foam and adding more water if needed.
   ▶ ≈1:46
5. 5
   Test the beans for softness by squishing between your fingers, then drain the liquid.
   ▶ ≈2:08
6. 6
   Press the beans through a fine-meshed strainer to create a smooth paste, or alternatively use a food processor to mash them.
   ▶ ≈2:21
7. 7
   Transfer the paste to a clean saucepan and add the sugar and salt, mixing well to combine.
   ▶ ≈2:51
8. 8
   Heat over medium-low heat for about 20 minutes until the sugar dissolves and the paste becomes more liquid. Lower the heat as the mixture thickens. When you can draw a line on the bottom of the pan, it is done.
   ▶ ≈3:11
9. 9
   Transfer the white bean paste to a clean container and let it cool. Refrigerate if using within a few days, or divide into small portions and freeze for up to 2–3 months.
   ▶ ≈3:34