SC - paste and puree

[margali]

Oddly enough, they are made essentially the same, you cook
the adzuki beans and chestnuts in just enough water that
when they are done you simply smash them into a paste[it
just takes watching and adding water frequently and using a
fairly low temp, and then sugar or honey-ing to taste. bean
paste can be smooth or chunky-thing peanut butter]  

To use, you can put them over ice cream, or fill dumplings
with the paste, or even little raviolis for dessert or
appetizers.
margali

 recipe
> >  for chestnut puree or red bean paste?
> >  margali
> >
> I do I do!!! Pllllllllllllllllllllllllllease!!!
> 
> Corwyn
>
To respond, take out the word "cuskynoles"
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