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Sweet bean soup is a bit like liquid trail mix. Often served for Lunar New Year in many countries in Asia, it is a restorative food that has its roots in ancient curative cuisines. Nuts, spices, and dried fruits are slowstewed or days, along with sweet adzuki and lotus beans. The result is a thick, richly spiced broth with many sweet treasures suspended beneath the surface.
Here’s a Crock-Pot version that is easy and rewarding. Cook the following on low heat for three to five days. Serve over rice to promote longevity.
* 1 pound adzuki beans, soaked overnight