Does red bean paste ever come out brownish?

I purchased some dried red beans from my asian convienence store with the hopes of making sweet red bean paste. I soaked the beans overnight (Draining once and re-filling). Then (this morning) I cooked the beans in water until they came to a boil. Then I drained them, added more water and boiled for about 1 hour until they were soft. I assumed the water would have been gone but it wasn’t, so I drained the water. I mashed the beans and added 1 1/2 c. confectionary sugar (for 3c. cooked beans) and cooked until thick (i added a smidge of cornstarch). It tasted properly done, however my paste isn’t quite red. it’s more brownish. When it is refridgerated will the paste thicken up more? And Should it look brown or did I do something wrong?

I am a former chef and worked in Japan and Singapore and that happens even with tinned red bean paste, it should be a browny red to dark brown, and in steamed or baked buns it will go darker.

Now Black bean paste it is more popular in Japan, and they sell just the beans, they cook them in sugar syrup and we used them as garnish on desserts, red beans or adzuki will get darker the longer they cook, and I have done them with the chinese rock sugar and they are almost black because of the caramel colour nad richness of the sugar.

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