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Reference.org
Red bean paste
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<p>Red bean paste or red bean jam, also called adzuki bean paste or <i>anko</i> (a Japanese word), is a paste made of <a href="/facts/Adzuki_bean/AaQz9D3x">red beans</a> (also called "adzuki beans"), used in <a href="/facts/East_Asian_cuisine/N1HRg7rw">East Asian cuisine</a>. The paste is prepared by boiling the beans, then mashing or grinding them. At this stage, the paste can be <a href="/facts/Sweet_bean_paste/efqh97sS">sweetened</a> or left as it is. The color of the paste is usually dark red, which comes from the husk of the beans. In Korean cuisine, the adzuki beans (often the black variety) can also be husked prior to cooking, resulting in a white paste. It is also possible to remove the husk by sieving after cooking, but before sweetening, resulting in a red paste that is smoother and more homogeneous. </p>