I picked up this recipe while living in the southern Chinese province of Yunnan. (I actually adapted it from a local Chinese blog* while living there.) It's a traditional dish of the region, and very popular in local restaurants in the city of Kunming. It's fairly easy to make, and a great addition to any meal!
If you have access to freshly cooked red beans (as I did in the markets in China), that's great! Otherwise, use canned red beans, or red kidney beans if you can't find anything else.