Sweet Red Bean Topping

Name: Sweet Red Bean Topping
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT9H45M0.000S
Yield: about 6 cups
Cuisine: asian
Ingredients: 2 cups (about 1 pound) dried red mung beans (red adzuki beans); 1 1/2 cups granulated sugar; Kosher salt

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Level: Easy

Total: 9 hr 45 min (includes soaking time)
Active: 30 min

Yield: about 6 cups

Red mung beans cooked in syrup are a simple Filippino treat that’s popular over ice cream or as part of the colorful dessert halo-halo. The beans are wonderfully sweet and earthy with a texture that’s both tender and slightly chewy. They’re easy to make but can also be purchased jarred or canned at Asian supermarkets or online.

Level: Easy

Total: 9 hr 45 min (includes soaking time)
Active: 30 min

Yield: about 6 cups

Ingredients

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2 cups (about 1 pound) dried red mung beans (red adzuki beans)

1 1/2 cups granulated sugar

Kosher salt

Directions

Place the dried red beans in a large bowl and add enough cold water to cover by 2 inches. Cover the bowl and refrigerate until the beans have swelled, 8 hours and up to 24 hours. Drain and discard the soaking liquid.  
Bring 1 cup water and the sugar to a boil in a small saucepan over medium-high heat. Reduce the heat to medium-low and allow to simmer until the syrup is reduced by half, about 10 minutes. Remove from the heat and set aside.  
Place the drained beans in a large saucepan with 2 tablespoons of salt. Cover with water by 2 inches. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer uncovered until the beans are tender, about 1 hour.
Drain the beans through a fine-mesh strainer and place them back into the large saucepan. Pour the syrup over the drained beans. Bring to a boil over medium heat, reduce the heat to medium-low and simmer for 5 minutes. Remove from the heat and allow to cool to room temperature. Store the beans in the simple syrup in an airtight container in the refrigerator for up to 1 week.