Soak the red beans in water overnight. Drain and add them to a small pot, along with 3 cups of fresh water. Bring to a boil, then reduce the heat to medium / medium low, leaving the lid slightly ajar to prevent overflow. Simmer for 30-45 minutes until the beans are fully softened and the skins are beginning to open up.

If your red beans are older and have been sitting on the shelf, they may require a longer cooking time. Check periodically and add a little more water if it cooks off before the red beans soften. Excess liquid isn’t necessary, so refrain from adding too much.

Once the red beans are done cooking, drain off all the liquid into a bowl (you can drink the liquid with or without some sweetener—it’s very good for you). Gently mash the red beans with a potato masher until a paste forms. Set aside.

Add the milk to a separate pot. Stir in the cornstarch until completely dissolved, then add the heavy cream, sugar, vanilla, and mashed red beans. Cook until you start to see small bubbles. It’s best to stay at the stove during this process. Once the milk mixture reaches a boil, stir until everything is well combined, and remove from the heat. Cover with a tight fitting lid and let cool.

When the mixture is fully cooled to room temperature, it’s time to assemble the popsicles. Stir up the creamy red bean mixture and fill each mold until it’s 95% full. Cover the popsicles with the lid, insert the wooden popsicle sticks, and freeze overnight.

The next day, they’re ready to enjoy! I remove them from the molds and place them in a freezer bag for longer-term storage. Enjoy within 2 months at best quality!