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
- 14 oz red beans/adzuki beans, dry (400 g)
- 8 cups water
- 1/3 cup + 1 Tbsp sago
- 1 can full-fat coconut milk
- 1 cup rock sugar, more if you want it sweeter (or sub pure organic cane sugar or organic brown sugar)
- 1/2 tsp sea salt
Instructions
- Soak the red beans overnight in cold water.
- Drain and rinse beans. Add the beans and 8 cups of water to an Instant Pot (or large pot if not using an instant pot). Cook on high pressure for 30 minutes or simmer on the stove top for 1 hour until beans are soft (you might need to add a cup of water if cooking it on the stove).
- While red beans are cooking, cook the sago. Bring a medium pot of water to a boil. Add the sago and simmer for 20 minutes, or until translucent, stirring occasionally. Drain and rinse. Set aside.
- Once red beans are done cooking, let it come to a natural release. Then add the sugar, coconut milk, and salt. Stir until well combined and sugar is dissolved. Taste and add more sugar if needed.
- Add the cooked sago and stir until combined. Enjoy hot or cold. Store leftovers in an airtight container in the fridge.
Servings: 8