Sweet Red Bean Soup

If you've ever had a sweet red bean soup for dessert after a Chinese banquet, you're already familiar with this thin bean gruel. That doesn't sound very appetizing does it? But it's very popular and one of the many Asian sweets based on the red adzuki bean, like red bean mochi. Besides, as desserts go, it's made of beans so how bad could it be for you?

Sweet Red Bean Soup
Serves 6
Adapted from Dim Sum Central

1 1/2 cups dried red adzuki beans
1/2 cup sugar (chinese rock sugar is best, if you have it)
8 cups water
2 Tblsp tapioca pearls (I use Minute Tapioca)
1/2 tsp orange extract or fresh orange zest

Soak the beans in warm water overnight. Discard the soaking water and bring the beans to a boil with 8 cups of water. Lower the heat until the mixture is boiling gently and cook until just soft. This could take an hour or two.

Remove a cup of cooked beans and blend the remaining beans in the pot with an immersion blender. Return the cooked beans to the pot. Add the sugar, orange extract or zest and tapioca. Simmer for 20 more minutes until the tapioca is cooked. Add some water, if necessary, to achieve the desired consistency. Serve warm.