Sweet Red Bean Soup
A soothing Chinese dessert soup of adzuki beans simmered until tender and sweetened with rock sugar, finished with a touch of dried tangerine peel for depth. Delicious warm or chilled. Plan ahead: dried beans require at least 4 hours of soaking.
Ingredients
- 1 cup dried adzuki beans, soaked overnight
- 8 cups water
- 1/4 cup Chinese rock sugar (or granulated sugar)
- 1 piece dried tangerine peel (or 1 strip fresh orange zest), rinsed
- 1/4 cup dried lotus seeds (optional), soaked 30 min
Instructions
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1
Drain the soaked overnight dried adzuki beans and rinse well.
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2
In a large pot, combine the drained 1 cup dried adzuki beans, 1/4 cup soaked 30 min dried lotus seeds (optional) (if using), 1 piece rinsed dried tangerine peel (or 1 strip fresh orange zest), and 8 cups water. Bring to a boil over high heat.
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3
Reduce heat to low, cover partially, and simmer for 60 to 75 minutes until the adzuki beans are completely tender and beginning to burst. Add more water if the soup becomes too thick.
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4
Add 1/4 cup Chinese rock sugar (or granulated sugar) and stir until dissolved. Taste and adjust sweetness.
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5
Remove the dried tangerine peel (or 1 strip fresh orange zest). Serve warm in bowls, or cool to room temperature and refrigerate for a chilled version.