Red Bean Soup
Red Bean Soup Dessert
Red Bean Ice Lolly
Red Bean is also known as Azuki beans. In Japan, it has a festive connotation due to its red colour which was believed to ward off evil and misfortunes and prevent diseases.
Lately, just learn the trick of how to cook red beans that is by soaking them in warm water but I used boiling water and placed them in a claypot. If you have thermal pot, it is not an issue at all. Usually, it is difficult to get real good red bean soup that is not so sweet and with lots of red beans. So you can cook more and serves as dessert or make them into ice lolly. For a more exciting dessert, you may add glutinous rice ball or chestnut or lotus seed or gingko nuts.
People always wonder is Vegetarian diet provide enough iron, calcium etc. Well, take more beans! Red beans good sources of iron, magnesium, phosphorus, potassium, copper and thiamin. They’re also an excellent low-fat, low-calorie source of protein and dietary fiber. Red beans also contain phytonutrients that may help prevent chronic diseases, such as cardiovascular disease and cancer. (source: http://www.mayoclinic.com/health/health-foods/NU00632).
Preparation: 5 mins, Cooking time: 60 mins
Ingredients (serves 4)
250g red beans
1 litre water
4 pandan leaves (screwpine), tied into a knot
sugar to taste
1. Soak the red bean with 1 litre of hot water for 12 hours or more or overnight. Drain and rinse well.
2. Put all red bean, water and pandan leaves in a pot. Bring to boil and simmer for 45 -60 minutes or till the beans become tender. Adjust the water if desired. Add sugar and discard pandan leaves.
3. To serve, ladle the red bean paste into individual serving bowls. Serve hot.