Soak red beans overnight with more than enough water to submerge. This step is key in cooking the beans faster. If not, you might need a high-pressure cooker to cook it fast.

Wash and transfer beans to a rice cooker. Add water about twice the amount of the beans.

Press the cook setting of your rice cooker and let the beans cook. If cooking manually with a cooking pot and lid, let it come to a boil on medium-high heat. Once it boils, lower the heat to low and cook for 10 to 15 minutes or until soft.

Once done, they should have a dry, granular texture. When pressed, it should mash easily with your fingers. Plus, the water should have also been completely absorbed by the beans after cooking. In case there is still a bit of water left, simply drain the excess water before proceeding to step #5.

While the beans are hot, add white sugar to the pot and stir until it melts.

Transfer the beans to a bowl and stir in a tablespoon of honey or maple syrup for added flavor.

Cover the bowl with plastic wrap and refrigerate overnight to fully enhance the taste.