Red bean soup

Rinse the red beans thoroughly under cold water. Place the rinsed red beans in a large bowl and cover with ample cold water. Let them soak for at least 4 hours, or preferably overnight.

Rinse the dried tangerine peel and soak it in a small bowl of warm water for 15 minutes to soften. Gently scrape off any white pith from the inside of the dried tangerine peel with a small spoon, as this can impart bitterness to the soup.

Drain the soaked red beans. Transfer the drained red beans to a large heavy-bottomed pot. Add 2000g of water and the softened dried tangerine peel to the pot.