Traditional Chinese Red Bean Soup with Tangerine Peel

Rinse the dried red beans thoroughly under cold water. Soak the red beans in a bowl of water for at least 4 hours or overnight. This helps them cook faster and more evenly.

Soak the dried tangerine peel in a small bowl of warm water for 15 minutes to soften. Once softened, gently scrape off any white pith from the inside of the peel with a spoon, as this can be bitter. Rinse the peel and set aside.

Drain the soaked red beans and transfer them to a large pot. Add 6 cups of fresh water and the prepared tangerine peel to the pot. Bring the mixture to a boil over high heat.

Once boiling, reduce the heat to low, cover the pot, and simmer for 60 minutes. The beans should be tender but still hold their shape.

Add the rock sugar and salt to the pot. Continue to simmer, uncovered, for another 30 minutes, stirring occasionally, until the sugar has dissolved and the soup has thickened slightly to your desired consistency. Some beans can be lightly mashed against the side of the pot for a creamier texture.

Remove the tangerine peel before serving, or leave it in for a stronger citrus aroma. Serve the red bean soup warm.