Red Bean Porridge

Name: Red Bean Porridge
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 cups dried adzuki beans, rinsed; 8 cups water; 1/2 cup sweet rice flour; 1/4 cup sugar; 1 tsp fine sea salt

A smooth, comforting porridge made from simmered adzuki beans thickened with sweet rice flour. Lightly sweetened for a cozy, warming meal.

70 minEasyServes 4260 cal/serving

KoreanBreakfastStovetopVegetarianVeganHigh FiberStandardHalal-friendlyKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreePork-FreeAlcohol-FreeNightshade-FreeCorn-FreeLow-Sodium

Ingredients

2 cups dried adzuki beans, rinsed
8 cups water
1/2 cup sweet rice flour
1/4 cup sugar
1 tsp fine sea salt

Instructions

1

Combine 2 cups rinsed dried adzuki beans and 4 cups of water in a large pot, boil for 5 minutes, and drain completely.
2

Return 2 cups rinsed dried adzuki beans to the pot, add 8 cups water, and simmer covered for 50 minutes until tender.
3

Purée 2 cups rinsed dried adzuki beans and liquid using an immersion blender until completely smooth.
4

Whisk 1/2 cup sweet rice flour into the porridge, stirring constantly over medium-low heat until thickened.
5

Stir in 1/4 cup sugar and 1 tsp fine sea salt, cooking for 1 minute until dissolved.

Questions

How long does Red Bean Porridge keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Red Bean Porridge?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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