Cinnamon red bean congee with fresh ginger

I didn’t have high hopes for my latest breakfast congee, but it turned out fairly well, and it is nice to have something warming to eat in the morning, if I give myself enough time to heat up breakfast.

CINNAMON RED BEAN CONGEE WITH FRESH GINGER
1/2 cup brown rice
1/2 cup red lentils
1 cup small red beans*, soaked overnight
1 small strip kombu
Salt to taste
1 tsp cinnamon
grated fresh ginger to taste (I used lots)
plenty of water

Sprocket was initially intrigued by the congee but upon closer inspection he found it to be offensive.

First, boil the small red beans with the strip of kombu. I boiled them for at least two hours before I added the other ingredients. They became super soft and somewhat mushy. Then add the lentils and rice and keep boiling. You can turn the heat down, but make sure it’s actually boiling, not just staying warm. Add water as needed so it doesn’t become thick. There’s no such thing as too much water. You can always boil excess water off, and it keeps absorbing water even after cooking. Add the cinnamon and ginger closer to the end, about 10 minutes before you turn off the heat. I boiled it for at least three hours. It took all evening, at any rate, and the humidity level of the kitchen was much improved as a result.

*Small red beans = chi xiao dou. Not sure if these are the same as adzuki beans.

Red & Green Congee and Rice Noodles

You’ll have to take my word that the recipes were colorful because I have no photos.

Red & Green Congee

1/2 cup small red beans (soaked overnight and rinsed)
1/4 cup mung beans
1/4 cup brown rice
1/4 cup red lentils
1 small strip of kombu
a little bit of salt

The small red beans are the only ones that need to be pre-soaked. Add all the ingredients to a pot and add sufficient water to cover everything, plus an extra inch or two. You can always add more later, but I usually start with least 4 cups of water for one cup of beans. Bring to a boil. Cover and reduce the heat so it is a little stronger than simmering but not boiling fiercely. After about half an hour, reduce to a simmer. Stir occasionally. 90 minutes should cook the small red beans thoroughly. They take longer to cook than the others so if you wanted you could start them first and then add the rest after 45 minutes or so.

I am confused about small red beans. I was looking for “chi xiao dou” 赤小豆 which literally means “red small bean”. But the small red beans I got (Bob’s Red Mill because the co-op didn’t have them bulk) are larger than what I was expecting. Maybe aduki beans are the true chi xiao dou. In any case, they were are delicious variation to my usual congee. All the beans are high in iron and protein. The absence of any seasoning allows their individual flavors to stand out.

Red & Green Rice Noodles

1/4 to 1/3 package thin rice noodles, cooked
1-2 tablespoons (toasted) sesame oil
1 bunch spring onions (mince the whites and chop the greens separately)
1-2 tablespoons minced ginger
mushrooms (about half a pound), chopped
1 red bell pepper, chopped into chunks
1 to 1 1/2 tablespoons tamari
2 teaspoons lemon juice
1 teaspoon Asian chili paste, or to taste

1. Cook the noodles by placing them in a large bowl or pot and covering with boiling water. With the super thin rice noodles, it really only takes a few minutes for them to cook. Leave covered for 4-8 min. and then drain. You don’t need to cook them over heat; just pour the hot water over them. Set aside.
2. Heat up the sesame oil. Add the onion whites and cook over medium-low heat until they are translucentish. Add the ginger. Cook for a minute or so and add the mushrooms. Cook until they have cooked down significantly. Maybe 5 minutes. Add the red pepper and onion greens. Stir and cook etc. Add the lemon juice, tamari, and chili paste to taste. This can be as mild or spicy as you’d like. 😀
3. Add the noodles, stir and cook until everything is coated.
4. Eat!

I am so proud of myself for making this recipe. It is nothing brilliant, but a year ago I would have struggled to put together something by myself, and two years ago I would have banged my head into the frying pan in frustration and given up before I even started. But it was so easy and quick and Papa Miao loves it!