Adzuki Bean Congee

Why people make this congee

People prone to gout are usually told to go easy on beans, because most beans are high in purines and purines break down into uric acid. As Nourilo explains, adzuki beans (chi xiao dou) are the friendly exception — low in purines, high in potassium, and traditionally used to support the spleen, promote urination and clear damp-heat. That makes this plain, comforting congee a sensible everyday bowl for people keeping an eye on uric acid.

Method

1. Soak and rinse the adzuki beans; rinse the rice.
2. Combine the beans and rice with water and simmer into a smooth, moderately thick congee.
3. Stir in white sugar (or salt) to taste. Serve in any reasonable amount.

Nourilo’s Tips

This congee supports the spleen and promotes urination, and is traditionally said to be helpful for older people with abdominal fluid retention or poor urination. You can leave out the sugar and use salt instead with no problem. For ongoing care, simmer adzuki beans and pearl barley (yi mi) into a congee regularly; lily bulb (bai he) is said to help reduce uric acid build-up, and you may add Chinese yam (huai shan) and lily bulb.