Saturday, December 5, 2009

Weekend Herb Blogging - Black Beans Pork Rib Soup

Mr Pancakes is back for more Weekend Herb Blogging action. This week's Weekend Herb Blogging#212 will be hosted by Marillyn from Just Making Noise. WHB is a weekly food blog event that showcases information and recipes about herbs, vegetables, fruits and other plant ingredients. WHB is now organized by Haalo of Cook(almost)AnythingAtLeastOnce. The rules for taking part can be found here.

The feature for this week's entry is Black Beans.  They are small, about the size of a pea, oval and a sexy jet black.  Their flesh is cream in colour with a sweet and somewhat earthy taste with a soft texture.

Be sure to check out the surface of the beans for any damage or fungal growth before washing them.  Some recipes call for black beans to be soaked before cooking, but this particular recipe that Mr Pancakes is sharing here eliminates this step as we prefer the beans to have a bit more crunch in them.

Black beans, like their 'beanie' friends, are a inexpensive source of protein with a very low fat content.  They are an excellent source of cholesterol lowering fiber and complex carbohydrates.  Also, they are a good source of folic acid.

Black Beans Pork Rib Soup
I simply love this soup.  It has a nutty flavour from the black beans and the sweetness from the ribs.  Lovely combination.  The black soup also adds a little mystique feeling to it.  Enjoy chewing up the black beans and washing it down with the soup.  Nothing beats a good home-made healthy soup!

You will need: (serves 3-4)

¾ bowl black beans
500g pork ribs
4 slices ginger

1.   Put a small pot of water to boil.  Scald the pork ribs in the boiling water and leave to cook for about 5 minutes.  This is to remove the foul taste of the meat.
2.   In a medium sized pot, fill up the pot with water to the halfway mark. Put to boil.
3.   Add in black beans and leave to cook on low heat for 30 minutes.
4.   Add in pork ribs and let simmer for 1 hour. (Add hot water, if necessary, to just cover the ribs and beans.)

Serve hot.

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