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Last Christmas when my mum was visiting she brought over so much of food and we haven’t finished them yet. Curry paste, chili powder, herbal soup packs, coffee, tea and etc. so much I couldn’t even remember all. Including are the two bags of black beans. Mum already cooked the Black Bean Soup for us once when she was here and left the other bag so we can cook it some other time. I like the soup but not the color because it is almost brownish black (:P). But Eric loved the black bean soup so much as he can eat the beans while enjoying the soup.

Soup is so easy to be prepared but just a bit time consuming to cook. What you can do is put everything into a pot of water and start cooking, walkaway to do your stuff and come back in 1 1/2 hours. Add some taste and the soup is ready to be served. This hot bowl of black bean soup is great as an easy weekday dinner.

Alternatively, we can also cook the Chinese herbal black chicken black bean soup which is great to rejuvenate your body.  “Black Chicken” (烏雞) is richer in protein compare to the normal chicken but this time i substituted it with pork ribs. Add in some Chinese herbs, but it is suggested to refer to Chinese doctor based on your needs so the soup will not be too overpowering. If you do not know what to add just add the basic herbs such as red dates(紅棗) and goji berries/wolfberries (杞子), you won’t go wrong with this.  Either way you can enjoy an enriched and delicious black bean soup.

Ingredients:

1 packet of Black Bean (rinse)
1 lb pork ribs (rinse, cut into smaller pieces)
1 8 oz pork loins (rinse, cut into smaller pieces)
2 dried squids (rinse, cut into smaller pieces)

Serve: 4 people

Cooking Method:

1. Cut the pork ribs and pork loins in smaller pieces, blanch  in a pot of boiling water to remove its blood residues  and scums. Drain and rinse the ribs and pork with cold water.
2. Fill a big pot of water, bring to boil. Add in the pork ribs, pork loins, black beans, dried squid pieces.
3. Bring to boil for 10-15 minutes. Reduce heat to medium low simmer cover for 1 1/2 hours till the beans and meat are tender.
4. Add salt to taste.