I was at two minds whether to post the picture above. The picture does no justice to the delicious full bodied taste of this Black Bean Soup. Black Bean Soup is highly nutritious as black beans (also called “Black Turtle Beans”) are known to be packed with all sorts of vitamins and minerals. The soup tastes naturally sweet (not like sugar) and is very appetising when combined with a meal of steamed rice and other dishes.
This recipe is pretty much a “cook and leave it” recipe especially if you use a charcoal stove to double boil the soup. I am always partial to double boiling soup on a charcoal stove as the taste is immensely different, not to mention the effect it has on tenderising the meat which is being cooked. If you don’t have a charcoal stove, fret not as a gas or electric stove is fine and direct cooking is possible. For this recipe, direct cooking rather than double boiling is shown as I know not everyone has a double boiler at home.
This is the recipe for Black Bean Soup
- 100 grammes of black bean (rinsed)
- 150 grammes of pork (with bones) or chicken
- 1 litre of water
- 5 red dates / cuttlefish slivers / honey dates (optional)
Bring water to boil in a pot. Add pork / chicken and bring water back to boil. Remove scum from upper layer as water is boiling. Thereafter, add black beans (and the optional ingredients) and allow to boil for 2 minutes before reducing heat to low. Simmer till soup reduced to approximately 1 1/2 soup bowls. The soup will taste great if it is simmered for at least 2 1/2 hours and try not to add water midway through cooking.
If you are double boiling, place beans and pork / chicken (plus optional ingredients) in double boiler and add 2 soup bowls of boiling hot water. Cover lid and double boil for 3 hours.
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