Chè Đậu Đen (Vietnamese Sweet Black Bean Soup)

Rinse and drain the beans, then simmer them with water, sugar, and a pinch of salt until the sugar dissolves and the flavor comes together. Because canned beans are already cooked, you do not need the overnight soaking or long pressure-cooking step used in the original recipe. If you want the hot version, thicken the dessert with a little tapioca flour dissolved in water, then serve with coconut milk.