Rose’s Kitchen

Black Kidney Beans With Pork Soup


200g black kidney beans

200g preserved turnip (‘Dai Tou Choi’)

500g pork ribs

10 dried red dates

3 tbsp medlar seeds

3 litres water

salt to taste


1.  Soak preserved turnip in water for about 1 hour so that it will not be so salty.  Rinse and and cut into slices.

2.  Soak black kidney beans in water for an hour.  Boil the beans with some water and discard the tainted water.  Rinse and drain.

3.   Blanch pork ribs in boiling water for a few minutes.  Rinse well and drain.

4.  Bring the 3 litres of water to a boil and add in all the other ingredients.  Bring to a boil again,  then lower heat and simmer soup for 2 hours.  Season with salt to taste.

February 2, 2007 - Posted by | Soups

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