Buzzed Aldrin Recipes

HONG DOU TANG

Steps:

• Soak the beans in a medium bowl with enough cold water to cover by about 2 inches, for at least 8 hours or overnight.
• When the beans are almost ready, soak the dried tangerine peel in a small bowl with enough warm water to cover until softened, about 20 minutes. Using a spoon, scrape off as much of the white pith as possible, then finely chop the peel.
• Drain the beans and transfer them to a 5-quart Dutch oven. Add 1 teaspoon of the chopped tangerine peel, the baking soda and 7 cups cold water and bring to a boil. Reduce to a simmer and cook the beans, partially covered and stirring occasionally, until soft, about 1 hour.
• Meanwhile, soak the tapioca pearls in a small bowl with enough cold water to cover until softened, about 30 minutes. Drain and set aside.
• When the beans are ready, strain out 1/2 cup of the cooked beans and transfer to a small bowl. Mash with a fork or potato masher and then return the mashed beans to the pot. Add the drained tapioca pearls, sugar and salt. Simmer over medium-low heat, stirring occasionally, until the pearls are completely clear and soft, about 15 minutes. Serve hot.