Author Topic: Black bean soup with taro  (Read 2483 times)

Offline bluefoxicy

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Black bean soup with taro
« on: May 25, 2012, 10:28:00 PM »
I've made oxtail stew with black beans, thinking about adding taro... either to straight black bean or to the oxtail and blackbean.  I suppose I should cook the taro ahead of time, since I prefer to use a little baking soda--just a pinch into the simmer water, the last time it nearly exploded into a fizzly bubbly foam (the poison is an organic acid).

What do yall think?  Black bean and taro root?  Or should I go all the way and do black bean, oxtail, and taro?

Online euge

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Re: Black bean soup with taro
« Reply #1 on: May 25, 2012, 10:36:55 PM »
I've made oxtail stew with black beans, thinking about adding taro... either to straight black bean or to the oxtail and blackbean.  I suppose I should cook the taro ahead of time, since I prefer to use a little baking soda--just a pinch into the simmer water, the last time it nearly exploded into a fizzly bubbly foam (the poison is an organic acid).

What do yall think?  Black bean and taro root?  Or should I go all the way and do black bean, oxtail, and taro?

Taro on the side.

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Online morticaixavier

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Re: Black bean soup with taro
« Reply #2 on: May 25, 2012, 10:37:39 PM »
shoe string style, on top with some sour cream and salsa
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Jonathan I Fuller

Offline boulderbrewer

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Re: Black bean soup with taro
« Reply #3 on: May 25, 2012, 10:47:58 PM »
I've made oxtail stew with black beans, thinking about adding taro... either to straight black bean or to the oxtail and blackbean.  I suppose I should cook the taro ahead of time, since I prefer to use a little baking soda--just a pinch into the simmer water, the last time it nearly exploded into a fizzly bubbly foam (the poison is an organic acid).

What do yall think?  Black bean and taro root?  Or should I go all the way and do black bean, oxtail, and taro?
Go for a iron pan and go for pancetti and garlic. soak/cook you beans in stock (fresh is best). cook the tail in a dutch oven ( may take more than one batch). skip the crap you want fresh natural not what the megas want you to eat. I would season with rosemary and tarragon, don't forget to use a bay leaf in your stock. If you want to add a touch of cayanne I would go 1/8 tsp.

let me know if you like it.

Marc
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Offline punatic

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Re: Black bean soup with taro
« Reply #4 on: May 25, 2012, 11:31:15 PM »
Pound it into poi and serve with lomi lomi salmon.
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Offline bo

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Re: Black bean soup with taro
« Reply #5 on: May 26, 2012, 05:40:54 AM »
Pound it into poi and serve with lomi lomi salmon.

Must you repeat everything. ;)