綠豆湯 Lv Dou Tang (Green Bean Soup)

• 250 grams green bean (mung bean)
• 5 tablespoons yellow rock sugar (or brown sugar, if you can't find rock sugar)
• 1/2 cup dried lily bulbs (optional)
• 6 cups water (can vary)

1. In a large bowl, cover green beans with cold water and soak for about 2 hours, or overnight.
2. Drain green beans and place in a saucepan. Pour water in until it is about 1-2 inches from the rim of the saucepan. NOTE: The 6 cup measurement can vary according to personal preference or size of your saucepan. Add in dried lilies
3. Place on high heat until it boils. Then, reduce to low and simmer, covered, for another 1-2 hours, depending on how mushy you want your green beans to be. The green beans should blossom and shells should separate. Add rock sugar, and stir until dissolved. You can get a quick taste to see if the soup is sweet enough.
4. Remove from heat and let sit, covered, for another 30 minutes. Cool to room temperature, then chill in refrigerator. Serve cold.

green bean, yellow rock sugar, lily bulbs, water

Taken from food52.com/recipes/30632-lv-dou-tang-green-bean-soup (may not work)