Taro Bean Soup Rice

Name: Taro Bean Soup Rice
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: A taro; 1.5 cups Rice; 1/2 a cup Red kidney beans; 1/2 a cup Small red beans; Some salt

by Miss_Rice

4.6 (1)

Favorite

1

Difficulty

Normal

Time

30m

Serving

2

The authentic bean soup rice uses white peas. I don’t have white peas, so I used red kidney beans and small red beans on the spot to make a simple non-authentic bean soup rice. "

Ingredients

A Taro
1.5 cups Rice
1/2 a cup Red Kidney Beans
1/2 a cup Small Red Beans
Some Salt

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Taro Bean Soup Rice

1. Peel the taro and cut into pieces, put it in the pork knuckle soup, and cook for 10 minutes in an electric pressure cooker. It is already very soft. I didn’t wear gloves when I peeled the taro, so my hands were itchy. I forgot to take photos. I replaced the cooked taro.

2. Wash the rice and pour it into the yam soup.

3. Take out half a cup of red kidney beans and small red beans.

4. Wash and soak for more than 2 hours.

5. Pour the soaked red kidney beans and small red beans into the taro soup.

6. Add half a teaspoon of salt and stir well, close the lid and cook for 15 minutes.

7. After the cooked bean soup and rice, the soup has been almost absorbed.

8. The non-authentic version of bean soup rice is ready!

Tips:
If you want to eat authentic bean soup rice, you can use white peas. After cooking the white rice, put it in the broth and add the stewed chicken.