Adzuki Bean, Coix Seed and Poria Congee

Why people make this congee

People with gout are usually told to avoid high-purine foods, including most beans — so they’re surprised to learn adzuki beans are very low in purine, low in calorie, and traditionally valued for promoting urination and clearing dampness. Because adzuki is so gently diuretic, it’s long been associated with helping the body move things along. It’s also a classic high-potassium food. Nourilo pairs it with coix and poria, two ingredients traditionally linked to fluid balance, to make a congee that’s friendly for people managing gout.

Method

1. Rinse and soak all the ingredients.
2. Add 1.8 L of water and simmer for about 1.5 hours, reducing to roughly 600 ml.
3. Serve as a congee.

Nourilo’s Tips

This congee is gentle on the spleen, is associated with supporting healthy uric-acid levels, and suits people watching blood sugar, blood pressure or sluggish urination — it can be eaten regularly. You can also turn it into a family soup: add some lean pork and simmer 2.4 L of water down to about 4 for two people.