Mung beans are often included in sweet and savory congee.

In my home country we are typically unadventurous when it comes to beans. Baked beans (tinned beans in tomato sauce), which I despise, seem to rule the roost. In China, however, a broad array of beans incorporated into all aspects of dining - from drinks and soups, to main courses and desserts - is available.

Red bean (hong dou) is the common name for the Azuki bean, a culinary staple throughout Asia. In Chinese cuisine it is typically ground with sugar into a paste and used as a sweet filling for mooncakes, baozi (dumplings), tangyuan (glutinous rice balls) and even zongzi (which I'm sure you were all munching during your Sunday's Dragon Boat Festival celebration).

Red bean paste often makes surprise appearances in Western-style snacks (I must admit to mild disappointment more than once upon discovering a Pain au hong dou masquerading as a Pain au chocolat).

Mung beans (lu dou) are tiny green beans eaten with or without their shells. Whole beans are used to make lu dou tang, a sweet refreshing soup made simply by bringing a cup of pre-soaked mung beans and 1/3 cup of sugar in six cups of water to the boil, simmering the liquid for an hour and letting it chill before serving. Mung beans are also often included in various types of sweet and savory congee.