Green bean soup was never one of my favourite desserts until I came to UK as this is the only dessert I know how to cook. Fairly simple! Soak the mung beans / green beans for a couple of hours or overnight before placing them into the slow cooker, with a 2 to 1 water to bean ratio. Cook it till soft and mushy. After which, add rock sugar or brown sugar. It is then ready to serve.
Do you know what the benefits of a slow cooker are besides using them for a stew or casserole? They are useful for busy families/professionals who want to come home to a hot pot of food. They save time in cooking and less cleaning from using only one pot. Of course, there are also disadvantages. If you over-cook your food, your vegetables will taste bland and the nutrients will be destroyed.