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.