Sun Lee Buddha Red Bean Recipe
This Sun Lee Buddha Red Bean recipe is a nourishing, plant-based dish that blends red beans with fragrant aromatics like garlic, ginger, and carrots. Simmered in a flavorful broth and finished with creamy coconut milk, this dish offers a comforting balance of richness and warmth. Optional spices like turmeric and cumin add depth, while a squeeze of lemon brightens the flavors.
Ingredients
- 1 cup red beans soaked overnight or quick-soaked
- 4 cups water or low-sodium vegetable broth
- 1- inch piece ginger finely grated
- 2 cloves garlic minced
- 1 medium carrot diced
- 2 green onions chopped, plus extra for garnish
- 1 cup coconut milk or unsweetened almond milk/cashew cream for a lighter version
- Salt & Pepper to taste
- Optional Spices:
- ½ teaspoon turmeric
- ½ teaspoon cumin
- Optional Red pepper flakes for a spicy kick
- Optional Finishing:
- A squeeze of fresh lemon juice
Instructions
- 1️⃣ Prepare the Beans
- Drain the soaked red beans and rinse them thoroughly.
- If quick-soaked, ensure they are tender by testing a few.
- 2️⃣ Sauté Aromatics
- Heat a splash of olive oil over medium heat in a large pot.
- Add minced garlic, grated ginger, and diced carrot.
- Sauté for 3-4 minutes until fragrant and slightly softened.
- 3️⃣ Combine Main Ingredients
- Add the red beans and 4 cups of water or low-sodium vegetable broth.
- Stir in optional spices (turmeric and cumin) for extra flavor.
- 4️⃣ Simmer
- Bring to a gentle boil, then reduce heat and let it simmer for 30-40 minutes.
- Keep the lid slightly open to allow some liquid to reduce.
- 5️⃣ Add Creaminess
- Stir in the coconut milk and chopped green onions.
- Let simmer for an additional 5 minutes.
- 6️⃣ Final Seasoning
- Taste and adjust salt and pepper as needed.
- Optionally, add a squeeze of fresh lemon juice for brightness.
- 7️⃣ Serve & Garnish
- Serve hot, garnished with extra green onions, toasted sesame seeds, or a drizzle of coconut milk.
Video
Notes
- Soaking Beans: Soaking the red beans overnight helps reduce cooking time and improves digestibility. If short on time, use a quick-soak method (boil beans for 5 minutes, then let sit for 1 hour before draining).
- Texture Adjustment: If you prefer a thicker consistency, mash some of the beans with a spoon or blend a portion of the mixture before adding coconut milk.
- Protein Boost: Add tofu cubes or a handful of cooked quinoa for extra protein.
- Spice Level: For a spicy kick, stir in red pepper flakes or a dash of chili oil before serving.
- Serving Suggestions: Enjoy this dish on its own, over steamed rice, or with a side of crusty bread for a complete meal.
- Storage & Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop, adding a splash of water or broth if needed.