Instructions
- Soak the beans for 12h in cold water. Then rinse and drain.
- Place beef ribs in the Universal Cookware 7L Stockpot and completely cover with cold water. Bring to a boil on high heat uncovered.
- Drain and rinse the beef with cold water.
- Peel garlic cloves, shallots and ginger, then thinly slice using the Speedy Mando.
- Place beef, sliced garlic, shallots, ginger and spices into the clean Stockpot. Add cold water until the 4.5L line.
- Cover and bring to a boil on high heat, then reduce to low heat. Cook for 2h.
- Add beans and continue cooking for 1h 30 min.
- Serve with the fried shallots and chopped fresh herbs.
Tip: You can add 45 ml / ±3 tbsp soy sauce at the end to add a savory twist to the soup.
Ingredients
- 500 kg red beans (±1 lb)
- 1.5 kg beef ribs (±3.3 lb)
- 10 garlic cloves (peeled)
- 200 g shallots (±1 cup)
- 50 g ginger (peeled) (±3-4 cm / 2 in.) (±1.75 oz)
- 45 ml salt (±3 tbsp)
- Chili powder and/or ground pepper
- 4 whole cloves (optional)
- 1 ml ground nutmeg (optional) (±1/4 tsp)
Toppings
- Fried shallots
- Fresh herbs (chopped)