After the first couple of visits to the doctor, “rest” was all that was prescribed. Much to my drug-desperate pleas, I took her advice with serious action, not venturing out of the house for more than one hour at a time. When I finally felt well enough to move about the house, I took my mother’s prescription for some kitchen remedies, and made myself one large pot of Chicken soup and one pot of red bean soup.
Unlike the dried legumes of the Western World, Red Beans (红豆 or, adzuki beans in Japanese) are more commonly found in desserts than in any savory form. Boiled down and cooked with sugar, red bean is traditionally found in paste-form, stuffed into fluffy white pastry doughs in China or chewy unctuous mochis in Japan. In Taiwan, red beans are often cooked down in soups for an equally homeopathetic and sweet delight.
According to Dr. Mom, red foods such as red beans and dried chinese dates should be eaten to boost a person’s blood. Blood supply? Blood levels? Blood cell count? Who knows, the Chinese just say blood. So when she heard that my white blood cell count came back surprisingly low in my initial blood tests, her first reaction was to order me to make myself a pot of red bean soup. So much for sticking around the house and getting some rest, huh?
This soup might not be for everyone. If you’re like a lot of people I know, the thought of sweet beans might make you gag. Personally though, to me this soup is comforting and appealing. It can be enjoyed hot or cold, depending on the weather outside or your mood, as a snack or a dessert. It’s extremely simply, and can be plain (like the recipe I provided) or spiced up with additional ingredients, like the red chinese dates that I added, too. And according to Mom, it can cure ailments.
- 1 cup dried red beans
- 1 medium piece of rock sugar (or, 1/4 cup brown sugar)
- water, for soaking and boiling
- Soak red beans in water overnight, or for a minimum of 4 hours.
- Add red beans, sugar, and about 4 cups water into a medium saucepan. Bring to a boil. Turn down heat to low, stir a few times, and cover, letting the soup simmer for 1–2 hours. Add water for a soupier soup, or let it simmer down for less. Taste for sweetness, adding sugar to suit your tastes.
- Enjoy hot, or allow to cool and refrigerate for a cold snack.