Tuesday, May 21, 2013

Black Bean Soup with Huai Shan

1 cup of black beans (rice cup) - washed and soaked for 2 hours or more
4 pieces of pork ribs 

1 stalk fresh huai shan - peeled and cut into cubes
salt to taste


  1. Parboil the pork ribs and transfer to a slow cooker.
  2. Place the soaked black beans and the rest of the ingredients in the slow cooker.
  3. Add a pot of boiling water to the slow cooker.
  4. Cook with high heat for 5 hours or low heat for 8 hours.
  5. Add salt to taste before serving.

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