Madeiran taro, cabbage and bean soup, vegetarian adaptation

Madeiran taro, cabbage and bean soup, vegetarian adaptation. Raw taro, Raw savoy cabbage, Cooked red kidney beans, no salt.

DGADR — adaptação vegetariana de uso tradicional do inhame da Madeira

15 + 150 min · 4

Ingredients

• 500 g Raw taro
• 300 g Raw savoy cabbage
• 400 g Cooked red kidney beans, no salt
• 150 g Raw onions
• 8 g Raw garlic
• 25 g Olive oil
• 1000 g Water
• 3 g Table salt

Preparation

1. Soak edible Madeira taro for 1–2 hours. Wearing gloves, scrub, peel and rinse; weigh 500 g raw peeled taro. Cover with fresh water and simmer about 2 hours until completely soft through the centre; never eat raw or undercooked. Drain and dice.
2. Shred the cabbage and chop onion and garlic. Soften onion and garlic in olive oil for 5 minutes. Add the listed 1000 g fresh water, cabbage and salt; simmer 20 minutes until tender.
3. Add the cooked taro and home-cooked unsalted kidney beans. Simmer for 5 minutes, crushing a few pieces of taro to thicken the broth. Serve hot.