Description
This Red Bean Smoothie is a creamy, nutty, and naturally sweet blend of Asian tradition and modern nutrition. Inspired by Taiwanese cafés, it combines cooked adzuki beans with ripe banana and coconut milk for a high-fiber, protein-rich treat. Vegan, gluten-free, and endlessly customizable—perfect for breakfast, snack, or a post-workout boost.
Ingredients
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¾ cup cooked adzuki beans or red bean paste (unsweetened preferred)
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1 large ripe banana
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1 cup coconut milk (or oat/almond milk)
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1–2 tsp honey, maple syrup, or 1 pitted date (optional, for extra sweetness)
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½ cup ice cubes
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Pinch of salt
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Optional add-ins:
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½–1 tsp matcha powder
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1 tbsp oats
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1 scoop plant-based protein powder
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Instructions
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Prep the beans: If using canned red bean paste, measure out ¾ cup. If cooking from dried, soak adzuki beans overnight, then simmer until soft (45–60 minutes). Sweeten slightly if desired.
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Load the blender: Add ingredients in this order — milk → banana → red beans → ice → sweetener → optional add-ins.
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Blend: Process on high speed for about 60 seconds, until smooth and creamy. Stop to scrape the sides if needed.
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Taste and adjust: Add more milk for a thinner texture or more beans for richness.
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Serve immediately: Pour into glasses or smoothie jars. Garnish with granola, chia seeds, mochi, or a swirl of nut butter.
Notes
Additional Notes:
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For a dessert twist, top with coconut ice cream.
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Store in the fridge for up to 48 hours; stir well before drinking.
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Freeze leftovers in popsicle molds or smoothie packs for a grab-and-go option.
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Want a boost? Add ½ tsp matcha or a handful of spinach for a green version.
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(Varies based on milk choice and sweeteners)
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- Prep Time: 5 minutes
- Cook Time: 0 minutes (if using pre-cooked or canned beans)
- Category: Beverage / Breakfast / Snack
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 glass
- Calories: ~220
- Fat: ~6g
- Carbohydrates: ~35g
- Protein: ~6g