- 1 1/2 cup red bean
- 2 pieces dried tangerine peel
- 1/2 cup chinese rock sugar
- Soak the red beans in cold water for 1 1/2 hour. Discard all soaking water, put beans in large pot and add fresh water to 2 inches above the beans. After water boils turn the heat down to medium low, put in the dried tangerine peels, and cook for approximately 3 hours, stirring occasionally. Be sure to top up the water as needed. When the red beans are mostly broken down and the soup is thick with dissolved red bean, add the sugar to taste. (Don’t add the sugar before this point otherwise your beans won’t soften properly!) Once the sugar is dissolved let the soup cook down to the consistency that you like to have for your red bean soup. Some like it thicker and some like it thinner. Serve hot.