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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.

90 minEasyServes 4210 cal/serving

ChineseDessertStovetopVeganVegetarianHigh FiberHalal-friendlyGluten-FreeDairy-FreeNut-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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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

  1. 1

    Drain the soaked overnight dried adzuki beans and rinse well.

  2. 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.

  3. 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.

  4. 4

    Add 1/4 cup Chinese rock sugar (or granulated sugar) and stir until dissolved. Taste and adjust sweetness.

  5. 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.

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Questions

How much time should I plan for Sweet Red Bean Soup?

As written, 90 minutes: 15 of prep and 75 of cooking. The longest single stretch is the hands-off wait in step 1, overnight, or about 8 hours. That wait sits outside the stated prep and cook times, so plan around it.

How do I know when Sweet Red Bean Soup is done?

Go by the cues in the method rather than the clock. Step 3: cook until the adzuki beans are completely tender and beginning to burst.

How many calories are in Sweet Red Bean Soup?

One serving (the recipe makes 4) is about 210 calories, with 8 g protein, 42 g carbohydrate and 1 g fat, plus 8 g fiber and 60 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Sweet Red Bean Soup ahead?

Yes, it takes well to being made ahead. Keep Sweet Red Bean Soup covered in the refrigerator and eat it within three days. Chilled and set desserts lose their texture in the freezer.

Can I halve or double Sweet Red Bean Soup?

Yes. As written it serves 4. Halved, the adzuki beans drops from 1 cup to 1/2 cup; doubled, it is 2 cups. Every line in this entry carries its half and double quantity, 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.

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