Lotus Root With Black Bean Soup
Sunday, November 8, 2009
Lotus Root With Black Bean Soup
Ingredients
200 g Dried Black Beans
1 ½ lb Lotus Root, peeled and sliced (about ¼ inch thick)
14 Cups of Chicken Stock
Sea Salt
Method
Soak black beans for at least 4 hours. Drain.
In a large pot, add black beans, lotus root and chicken stock. Bring it to a boil and let simmer for about 4 to 4 ½ hours.
Season the soup with sea salt and serve warm.
