Black beans are a cheap, everyday food in Vietnamese families, and they are cooked in many ways: sweet soup, congee, cake, steamed sticky rice. Cháo đậu đen is the congee version, made with rice, sticky rice and black beans. In summer, black bean congee or black bean sweet soup makes a change from the usual meals on hot days. Plan ahead: the beans and rice soak in warm water for about 2 – 4 hours. Ingredients 100g rice 50g sticky rice 100g black bean (good quality) Sugar, salt How to make cháo đậu đen 1. Wash and soak Wash the black beans, rice and sticky rice well 2 – 3 times, then soak them in warm water for about 2 – 4 hours. Put them in a clay pot and add water, 3 times the amount of rice and beans. 2. Cook and season Cook over small heat for 15 minutes. Turn off the heat and stir gently with wooden chopsticks until the congee is soft and smooth. Season with a little salt to suit your taste. If you like it sweet, add more sugar to the pot. Share:
