Red Bean Congee

Red bean soup is the preferred soup in Asian cooking. Growing up with bean soup made me believe that this soup is Bean Soup for the Soul. The red bean soup traditionally uses Azuki bean. Asian people consume this soup during the winter season; My mom told me the mysterious red color of this soup had a power to chase evil away because the red color is a symbolic positive energy that can defeat negative energy. As an ancient medicine, this soup was believed to help cure the cold and also will be a good dish after overeating or drinking. Chinese restaurants serve this dish at the end of meals as a dessert. For me, Azuki red bean soup is very healthy for breakfast or anytime of day. Nothing is better than waking up to a bowl of piping-hot red bean soup.

Ingredients:
1/4 cup dried Azuki red beans, washed and drained
1/2 cup brown rice, washed and drained*
5 cups of water
1/2 tsp salt
A few strips of dried orange peels

Directions:
Put all the ingredients into a 5 qt crock-pot. Turn the crock-pot on low heat. Let it sit cooking overnight. Add more water in the morning if soup looks too thick. This soup can be eaten either sweet or savory.

*Replace with white rice or sticky rice, if preferred