Beans, beans. Not really magical. Not really a fruit. But tasty, nonetheless.

I confess. I have a slight obsession with sweetened beans.

Mung beans are closely related to adzuki beans, I think. If not, they taste like it. They also resemble each other, so yea, I think they're probably related.

Here, I used mung beans to make a cold mung bean soup. It sounds incredibly odd, but it is a traditional dessert typically made and eaten during the summer months due to its refreshing qualities. It is also said to heal acne and bring down fevers and such.

Here are the beans before cooking.

After cooking and such, here is your final product! Simple and divine.

So go try it! Now!

3 cups mung beans
3 cups water

1 3/4-2 cups water
1 cup sugar (brown is preferred)

Cover the mung beans with water (at least one inch above) and soak overnight. Pour off the soaking water and add 3 cups of new water. Cook over med-high heat until the beans are tender.

In a separate pot, combine the water and sugar over med-low heat, stirring until dissolved. Once it has dissolved, set it aside.

Combine the sugar water and the beans and stir until homogeneous. Refrigerate and serve when icy cold. yum!