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Wednesday, September 28, 2011

Brown Bean Soup

These red beans are not the usual type like the Tien Chin red beans.  The colour is slightly brownish but after boiling and when cooked, it changes to a very nice orangy red.  The skin of the beans do not separate from the flesh even when the beans are soft.  A very tasty red bean soup that can be served with stir fry noodles.  Be careful when adding sugar because the beans have a natural sweetness.
300 gm brown beans [see picture]
3-4 pieces screwpine leaves [pandan leaves]
1.5 litres water
100 gm sugar or less
  1. Pick the rotten beans and discard them.  Wash the beans under running water several times.
  2. Put all ingredients except sugar in a big sauce pot.  Bring it to a boil for about 10 minutes.  Then lower heat, cover and simmer for 1 1/2 hours or till beans are soft.
  3. Add sugar to taste.  Off fire and serve hot or warm.

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