Substitute for red bean paste? I recently bought a book of Asian recipes. The author seems to have a huge crush on red bean (azuki) paste, since about a half of the recipes call for it. Unfortunately, the availability of red beans seems to be on about the same level as dodo eggs. Is there something that can be used as a substitute to get a close approximate of the taste and texture?
Black bean paste is also incorporated into Asian cuisine, and has a similar flavor, although earthier.  Add a little sugar, maybe a little ground cashew or peanuts for nuttiness.  It won't be the same, but it should work well enough.

Since black beans are more common, this may work well enough for you.