This is a quick variant of the traditional Japanese red bean paste anko (餡子). One way of serving it is on toast with whipped cream.
The proper way to make anko is beautifully shown in the movie An (Sweet Bean); there is a good recipe on JustOneCookbook. It is similar to making jam. My recipe is much quicker and still delicious. I used blueberry syrup because that’s what I had going, but any sugar syrup will work.
vegetarian 45-minutes • 500 kcal per person 
Ingredients
For two slices of toast:
- 6 tablespoons of tinned of adzuki beans (about 200 g)
- 2 tablespoons of sugar syrup (mine is 90 g sugar per 100 ml)
- 2 slices of bread for toasting (in Japan, this read bean paste is served on really thick slices)
- 75 ml double cream (cream with 50% fat)
Preparation
- Drain the liquid, wash the beans in a sieve and let them leak out for a few minutes.
- Combine the beans and syrup in a bowl. Crush with a fork, mix well.
- Microwave for 2 minutes at 360 W.
- Mix again, let it cool (I used au bain marie to speed it up).
- When the anko is cool enough, whip the cream with an electric mixer.
- Toast the bread.
- Spread the bean paste on the toast, add a dollop of whipped cream and enjoy.