Soak <quantity>250<unit>g</unit></quantity> of jumbo white beans overnight, changing the water 3 times

Peel off the skin of the beans by hand

Add the beans to a saucepan with water over high heat and bring to a boil. Drain the beans and rinse them

Add the beans to a saucepan with boiling water. When the water returns to a boil, drain and rinse the beans. Repeat this procedure until the water runs clear

Add the beans to a saucepan and cover them with three times as much water. Cook over medium heat until the beans start to break down

Drain the beans and reserve the liquid. Let the liquid sit until the solids settle. Discard the upper part

Add the beans and the remaining bean liquid to a blender. Blend until it is a silky paste

Transfer the paste to a saucepan over medium heat and add <quantity>200<unit>g</unit></quantity> of white sugar in 2 batches. Mix to combine

Cook the mixture, stirring constantly, until it becomes a firm paste. Remove from the heat and add salt to taste. The shiroan is ready

Let it cool and wrap it with cling film. The paste can be stored in the refrigerator for up to 3 days or in the freezer for up to 1 month!