red bean soup

I'm still developing this recipe. I like the flavor--it's not too sweet--but 2 problems remain.

1) I can't recall how much water I used. Yikes.

2) I have had no luck with the tapioca balls that go into it so I left it out of the recipe. The way it works is that you cook them separately and add them to the finished red bean soup. I won't tell you what happened to the 2 batches of tapioca balls I made today...

Ingredients

1/2 lb (1 cup) dried azuki beans
4 cups water (or was it 8 cups?)
1/4 tsp kosher salt
1/2 cup sugar

4 cups

Directions

Soak beans in water overnight. Rinse and drain.

In a pot, bring beans, water, and salt to a boil over medium-high heat. Reduce to low heat and cover. Lightly simmer for 45 minutes (or until beans become tender), stirring occasionally.

Add sugar and cook another 2 minutes. Remove from heat and set aside to cool briefly.

Blend until smooth. (Be careful to cover the top with a towel just in case. Hot liquid in a blender can equal trouble!)

Serve warm.

1 hour