To make full use of the black adzuki bean resources and make black adzuki bean paste with high nutritional value, the water absorption of black adzuki beans with different soaking temperatures and time, the bean paste rate, sensory evaluation and the texture profile of different cooking time of black adzuki beans paste were determined. The research showed that the optimum process parameters of black adzuki bean paste were: soaking temperature 40 ℃, soaking time 150 min, cooked time 40 min; under this condition, the yeild rate of bean paste reached 72.93%±1.53%. The making black adzuki bean paste was estimated uniform texture, soft, strong bean smell under the condition of in this process. Different cooking time had significant effects on the hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, resilience (P<0.05). The quality of black adzuki bean paste was influenced by the cooked degree of black adzuki beans. Black adzuki bean could be used to peel and black adzuki bean paste with the skin to take advantage of raw material. The study has expanded the present source of raw material, and provided the basis for the industrial productions of black adzuki bean paste.