Japanese ogura toast with azuki and ricotta

Ingredients

For 1 serving

• Sandwich bread2
• Adzuki beans30 g
• Brown sugar2 teaspoons
• Part-skim ricotta50 g
• Cinnamon1 pinch

Contains: gluten, lactose,

Method

1. The evening before, soak the azuki beans in plenty of cold water.
2. Drain and rinse the azuki, put them in a small pan covered by three fingers of water, bring to the boil over medium heat, then turn to low and cook for 50 minutes with the lid ajar, until they crush easily between your fingers; add hot water if they dry out.
3. Drain off almost all the water, leaving a couple of spoonfuls, add the brown sugar and cook over low heat for 2–3 minutes, mashing with a fork, until you have a thick, glossy paste.
4. Toast the slices of sandwich bread in the toaster or in a pan over medium heat, 1–2 minutes per side, until golden.
5. Spread the light ricotta on the hot toast, cover with the azuki paste and finish with a dusting of cinnamon.