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Preparation
10 minutes
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Cooking
1 hour
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Difficulty
Easy
Red beans and green beans are two popular types of beans used to prepare many delicious dishes such as making cakes, cooking sticky rice, making sweet soups,… Today, let’s join cooking with TasteVN by combining these two types of beans to make red bean sweet soup with green beans following the detailed instructions in the article below!
Ingredients for Red Bean Sweet Soup with Green Beans Serves 4
Red beans 320 gr Green beans 130 gr Sugar 350 gr Tapioca flour 20 gr Vanilla powder 5 gr (or 1 vanilla stick)
How to Choose Fresh and Delicious Ingredients
How to choose good red beans
- Good red beans have a bright red color, are of moderate size, and the beans are plump, glossy, and firm.
- Beans of moderate size have a rich flavor and a chewy texture when cooked. Avoid buying beans that are too large as they have less nutritional value and can taste bitter when cooked.
- When buying red beans, it’s best to choose reliable places such as supermarkets or reputable food stores like TasteVN and check carefully to avoid purchasing beans that are infested, damp, or of poor quality.
How to choose good green beans
- Good green beans are of moderate and uniform size, bright green color, plump seeds, and when squeezed by hand feel firm and not easily broken.
- Do not buy if you see beans with unusual colors, cracks, or weevil holes, and if they have a musty smell.
- You can buy green beans at grocery stores, supermarkets, online,… if buying pre-packaged green beans, check the origin, expiration date… printed on the packaging.
Tools needed
How to make Red bean soup cooked with green beans
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Prepare the ingredients
Red beans and green beans should be soaked for 4 – 6 hours or overnight for 8 hours. After soaking, discard the soaking water (this water makes the beans bitter) and rinse 2 – 3 times with water, then drain.
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Simmer the red beans
Add 320g of soaked red beans and 2.3 liters of water into the pressure cooker. Next, place the pot on the stove, turn on high heat until you hear the hissing sound from the pot, then reduce to medium heat and simmer for 40 minutes.
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Simmer the mung beans with red beans
After 40 minutes, turn off the heat, release the steam from the pressure cooker for about 5 minutes. Then, open the lid, add the mung beans. Continue to cover the pot and simmer on medium heat for another 20 minutes.
Mix 20g of tapioca starch (about 1 tablespoon) in a bowl with 30ml of water until dissolved.
After 20 minutes of simmering the beans, turn off the heat, continue to release the steam from the pressure cooker, then open the lid and add 350g of granulated sugar, 5g of vanilla powder, and the dissolved tapioca starch, adding while stirring well, then taste and adjust the flavor. Turn on the stove and heat until the sweet soup boils again, then turn off the heat.
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Final Product
Scoop the soup into a bowl or cup, and it tastes great whether hot or cold.
The soup is thick and sweet, with soft and chewy red beans, combined with fluffy and tender mung beans, creating a delicious and refreshing soup to cool off in the summer!
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The way to make red bean soup cooked with mung beans is quite simple, and the result is unbeatable. TasteVN wishes you success in making it!
