Directions

1. Rinse the red beans under running water to wash off the dust. If you see any broken beans, pick them out.

2. Add the red beans, dried orange peel, and water to an instant pot (or a pressure cooker). Press the porridge button. Use the highest pressure and let it cook for 30 minutes. If you don't have a pressure cooker, soak the red beans overnight. Then add 5 cups of water and simmer the beans for 2.5 hours over low heat.

3. Pour the beans and the cooking liquid into the blender cup and blend into a smooth puree. Note: try to use as little water as the blender needs. Don't add extra; otherwise, it will take much longer to evaporate the moisture later.
4. Add the red bean puree, sugar, salt, oil, and lemon juice into a nonstick pot. Stir over medium-low heat for about 20 minutes or until the red bean paste becomes nonstick.
5. Store the red bean paste in a sealed container. It will stay good for a week in the fridge and three months in the freezer. You can use this red bean paste to make Chinese desserts, such as fried sesame balls, pumpkin mochi bun, salted egg pastry, zongzi, and steamed buns.