Azuki Bean, Barley & Red Date Porridge

Why people make this porridge

Gout is increasingly common in modern life — rich foods, alcohol, seafood, and organ meats all contribute to elevated uric acid. In the early stages, blood tests may show elevated uric acid before any joint symptoms appear. Over time, episodes of sudden, painful joint inflammation — usually starting at the big toe — begin to occur and can worsen with each recurrence. This porridge is a practical dietary habit: easy to make, mild in flavor, and suitable to eat daily or as a regular meal replacement during a flare-up.

Method

1. Rinse and soak the azuki beans and barley for 30 minutes.
2. Pit the red dates.
3. Place all ingredients in a pot with 1.8 L of water. Bring to a boil, then reduce to a low simmer.
4. Cook for about 1.5 hours until the beans are soft and the porridge thickens.
5. Stir in rock sugar to taste and serve. Can be eaten as a meal substitute or a snack.

Nourilo’s Tips

This porridge is neither cooling nor heating — it suits all constitutions and can be eaten by virtually everyone. Beyond gout support, it is traditionally associated with cancer prevention and makes a gentle, everyday wellness food. Can be cooked in a pressure cooker to save time. Leftovers keep overnight. Can also be cooked as a soup (with lean pork or chicken breast) rather than a porridge. If using a thermal flask to cook overnight, toast the beans in a dry wok for 7 minutes first to ensure they cook through safely.