Chef,S Nectar, “Red Beans soup with Lotus Seeds”

Ingredients for making the red bean soup

  • 200 gram dried red beans
  • 25 gram dried lotus seeds, soak in cold water for 30 minutes
  • 25 gram dried lily bulbs, soak in cold water for 30 minutes
  • 1 tangerine peel
  • 1500 ml (6 cups) water
  • 100 gram rock sugar (or to taste)

Method of making the red bean soup

  1. Place 4 cups of water and red beans in a pot and bring to a boil. Let it boil for 5 minutes, then turn off heat, and cover the pot with a lid. Let the beans sit in the boiling water for 1 hour. Drain and refresh with cold water.
  2. Return the red beans to the pot, add lotus seeds, lily bulbs, tangerine peel, and the 6 cups of water. Bring to a boil, then cover the pot, reduce heat and simmer for 45 minutes to 1 hour or until the bean has softened.
  3. Sweeten the soup with rock sugar and cook until all the sugar has fully dissolved. Turn off heat and serve immediately, at room temperature, or chilled.

Please Note

You can served it chilled or hot as per your preferences, one of the healthiest options for dessert.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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