Bean Medley Soup

Original Recipe by Amy Beh

100g red beans, soaked for several hours
60g big red beans (or aduki beans), soaked for several hours
50g chickpeas, soaked overnight until well plumped up
75g candy brown sugar
80g rock sugar
2 litres water
2 screwpine leaves, shredded and knotted
1 small piece (the size of a 10 sen coin) dried mandarin skin

Wash the soaked beans and drain. Combine the beans and chickpeas in a deep saucepan.

Pour in water and add screwpine leaves and mandarin skin. Bring to the boil over medium heat for 5 minutes.

Lower the heat and simmer for about one hour or until all the beans are tender. Add in the sugars and cook until they dissolve. Dish out and serve hot.