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1
Rinse the baby lima beans and soak in water in a big pot overnight.
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2
They double in size.
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3
Discard floating skins in the water and peel the skins of the beans.
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4
Bring to a boil over a high heat.
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5
Add water and bring back to a boil.
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6
Drain in a colander and discard the water.
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7
Return the beans to the pot and cover with fresh water.
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8
Simmer over low heat slowly until the beans lose their shape.
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9
After simmering, mash with a masher and pass through a sieve over a big bowl.
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10
Stir gently and leave to stand.
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11
Let the mashed beans settle at the bottom and discard the layer of liquid on top.
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12
Repeat this process until the top layer of liquid is clear.
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13
After this, pour over the content onto a tea towel.
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14
Squeeze and drain the excess moisture very well.
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15
You'll have white bean paste in the tea towel.
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16
Put the white bean paste into a medium sized pan and add half of the sugar and salt.
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17
Put on low heat and stir constantly.
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18
After the sugar dissolves, add the rest of the sugar.
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19
Scrape the bottom of the pan and stir constantly until thick and shiny.
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20
When you scoop with a spatula, drop it, and the paste stands, remove from heat.
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21
Put the bean paste into an air-tight container or resealable bag to chill or freeze.
