1 Cup dry adzuki beans
3 Cups water
1 Cup sugar
Put the beans and water in a saucepan and bring to a boil. Decrease the heat to low, cover, and cook until the beans are soft, about 1 to 1 hours.
Once the beans are done, add the sugar and stir to combine. You can keep cooking until the beans are thick, like the texture of miso. I like to leave a few bean chunks, but you can put it into a food processor if you'd like it smooth.
Store in the fridge for up to 1 week. You can also freeze the rest for another batch of goodies later.