Red Bean Soup
My wife’s family despises Red Bean Soup because they grew up eating it all the time. My family didn’t really eat it that often so I always look forward to getting it after a meal. For my recipe, I like adding black glutinous rice, tapioca pearls, and coconut milk. It's creamy, easy to make, and not too sweet.
Ingredients
- 2 cups dried adzuki beans
- ½ cup black glutinous rice
- 13 cups water
- ½ teaspoon coarse kosher salt (use half the amount if you’re using table salt)
- 1 dried tangerine peel
- ¾ cup brown sugar
- ½ cup tapioca pearls
- 400 ml canned coconut milk (light coconut milk preferred)
Instructions
- Rinse the dried adzuki beans under cold water. Then, soak them in water for at least 8 hours. There should be at least 1 inch of water above the beans.
- Drain the beans and place them in a large pot. Rinse the black glutinous rice and add it to the pot. Add 13 cups of water, salt, and dried tangerine peel. Bring to a boil, then reduce to low heat and let it simmer for 1.5 hours. Stir it every 15 minutes to redistribute the ingredients and prevent burning.
- Add the brown sugar and tapioca pearls. Gently stir to dissolve the sugar. Increase the heat to medium until it begins to boil, then reduce to low and cook for 20 minutes. The tapioca pearls should be translucent.
- Stir in the coconut milk and simmer for another 5 minutes. Serve immediately.
Notes
Storage: Let soup cool to room temperature, then refrigerate in an airtight container for up to 5 days.
Nutrition
Calories: 274kcalCarbohydrates: 47gProtein: 8gFat: 7gSaturated Fat: 6gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gSodium: 120mgPotassium: 518mgFiber: 4gSugar: 14gVitamin A: 6IUVitamin C: 0.3mgCalcium: 50mgIron: 3mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!