It's funny how sugar can change things so. I don't really care for beans in savory form (i.e. burritos, chili) – but sweeten them up, and that's a whole other story. Maybe it's the Asian in me, but I can never get enough of beans in dessert form. And one of the easiest ways to consume them is in the form of a sweet soup, often eaten at the end of a meal.
The other night, I made a big batch of red (azuki) and green (mung) bean dessert soup. If you make this soup with just green beans, it'll be faster. The red beans take longer to get soft and mushy because they're bigger.
Basically just wash the beans and put enough water to cover by about 2 inches or so (no need to be too precise, as you can always add water later). Bring to a boil and then simmer until the beans burst and get tender. It should take about an hour or thereabouts. Add sugar/honey/sweetener to taste.
This time around, I decided to make some glutinous rice balls, too. They're really easy: Just take some mochiko (sweet rice) flour, add enough hot water until it forms a dough that's easy to roll into balls. If you have too much water, it will be too sticky to handle. In that case, just add more mochiko. Boil in water until they float, and let simmer for a few minutes. They taste great with the beans because they're chewy and starchy, while the beans are coarse and sweet. Sort of like deconstructed mochi.
Well, there you have it. A delicious Chinese dessert awaits your taste buds. And it's even full of fiber, no?