Classic Three-Bean Tonic Broth
A nourishing, ancient brew blending red, mung, and black beans. Known for its cooling effects and natural sweetness, this wholesome soup is ideal for hydration year-round.
Story
Legend attributes this wholesome blend to the famous physician Bian Que. By slow-cooking red, mung, and black beans together, you unlock a naturally sweet, nutrient-rich broth that balances the body and satisfies the thirst.
Ingredients
Red adzuki beans
1/2 cup
Whole mung beans
1/2 cup
Black beans
1/2 cup
Water
2 liters (approx 8 cups)
Rock sugar
2-3 tablespoons
Instructions
1
Clean the Beans
Rinse all three types of beans thoroughly under cold running water. Use a fine-mesh sieve to wash away any dust, and pick out any stones or damaged beans.
2
Initial Boil
Transfer the rinsed beans into a large pot and pour in the water. Turn the heat up to high and bring the mixture to a rolling boil.
3
Slow Simmer
Reduce the heat to low and cover the pot. Let the soup simmer gently for about 1 hour. Stir occasionally to prevent sticking, and cook until the beans are very tender and the broth has darkened in color.
4
Sweeten and Serve
Turn off the heat. Stir in the rock sugar while the broth is still hot, allowing it to dissolve completely. Taste and adjust sweetness if needed. Serve warm for comfort or chilled for a refreshing treat.
