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Soft red beans simmer with rice into a lightly sweet, creamy porridge enjoyed across China. This vegetarian family comfort food is a traditional breakfast rich in fiber and plant-based protein.
Rinse and soak the dried red beans in water overnight for at least 8 hours to ensure even cooking and a creamy texture.
Drain the soaked beans, add them to a large pot with 4 cups of water, and bring to a boil over medium heat. Reduce heat and simmer for 30–40 minutes until beans are tender but not falling apart.
Rinse the rice under cold water until the water runs clear, then add the rice and remaining 3 cups water to the pot with the beans.
Bring the mixture back to a boil on high heat. Once boiling, reduce to low and cook uncovered for 50–60 minutes, stirring every 10–15 minutes to prevent sticking, until the congee is thick and creamy.
Stir in sugar and salt while congee is hot. Taste and adjust sweetness to your preference. Serve hot, optionally garnished with extra sweetener or a sprinkle of toasted sesame seeds.
