Vietnamese Red Bean Smoothie

Instructions

1. Prepare the beans
   Rinse the soaked red beans thoroughly. Place them in a pot with 2-3 cups of water (enough to cover the beans by about 1 inch). Add the pandan leaves if using. Bring to a boil, then reduce heat and simmer for about 25-30 minutes until beans are soft but not mushy.
2. Sweeten the beans
   Drain the cooked beans, discard the pandan leaves, and transfer to a bowl. While still warm, add the sugar and salt, stirring gently to dissolve the sugar. Let the beans cool completely.
3. Blend the smoothie
   In a blender, combine 3/4 of the sweetened red beans, coconut milk, vanilla extract, and crushed ice. Blend until smooth. If using condensed milk, add it now and blend briefly to incorporate.
4. Serve and garnish
   Pour the smoothie into tall glasses. Top with the remaining sweetened red beans and garnish with fresh mint leaves. Serve immediately with a wide straw to enjoy both the smooth drink and the whole beans.
5. Optional variations
   For a creamier texture, add a scoop of vanilla ice cream when blending. For a lighter version, substitute half the coconut milk with regular milk or almond milk.