Sweet Red Bean Soup (vegan, gluten-free, oil-free, Instant Pot option)
This sweet red bean soup is a traditional Asian dessert that is thick, perfectly sweet, chewy from the tapioca pearls, and so comforting.
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Ingredients
- 1 cup red adzuki beans
- 5-6 cups water
- 1/4 tsp sea salt
- 1/2 cup brown sugar or coconut sugar (plus more if needed)
- 1 tbsp white tapioca pearls (optional)
- coconut milk (optional)
Instructions
- Soak red adzuki beans in cold water overnight or for at least 8 hours. Drain beans and place them in a large pot with 5 cups of water. Bring to a boil, then simmer covered for 2 hours, stirring occasionally.
- Once red beans are done, add the salt, brown sugar, and optional tapioca pearls. If using the tapioca, simmer for another 15-20 minutes until tapioca turns translucent. If not using tapioca, stir until sugar dissolves. Taste and add more sugar if you want it sweeter. If the soup is too thick, add more water. You want it a little on the runnier side because it thickens up as it cools, especially with the tapioca in there.
- Serve hot and add a little bit of coconut milk to your red bean soup for a creamier soup. Enjoy! Reheat leftovers in the microwave or on the stove. You will need to add a splash of water because it will thicken in the fridge.
- If making this in the Instant Pot, you don’t need to soak the beans beforehand. Rinse the beans and place in the Instant Pot. Add 5 cups of water and cook on high pressure for 45 minutes. Let it naturally release for 10-15 minutes. Open the lid and stir in the salt and sugar. If you want to add the tapioca pearls, add those in too and press the saute function. Let it simmer, stirring frequently, for 15-20 minutes, or until tapioca turns translucent. Turn off heat and add a splash of coconut milk (optional, but super yummy). Taste and adjust flavors.
Servings: 4