Timorese-Style Beef and Red Bean Soup
This Timorese-style soup combines beef and red beans with wilted lettuce and eggs. It is presented as a home-cookable regional preparation rather than a single standardized national recipe.
Prep
8h 20m
Cook
1h 50m
Serves
6
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Soup
- 250gRed Bean (soaked for 8 hours and drained)
- 600gBeef Shoulder (cut into chunks)
- 120gOnion (finely chopped)
- 15gGarlic (crushed)
- 20mlVegetable Oil
- 1lMeat Stock
- 700mlWater
- 150gRomaine Lettuce (thinly sliced)
- 4pcsEgg
- 8gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a soup pot over medium heat. Add the onion and cook for 5 minutes, then stir in the garlic.
- 02
Add the beef shoulder and cook until lightly browned on the outside.
- 03
Pour in the meat stock and water and add the red beans. Bring to a rolling boil and boil for 10 minutes.
- 04
Reduce to a gentle simmer, cover partially, and cook for 75 to 90 minutes, until the red beans are tender and the beef shoulder is easy to pull apart.
- 05
Stir in the salt, black pepper, and romaine lettuce and simmer for 2 minutes.
- 06
Crack the eggs into the gently simmering soup one at a time. Cover and cook until the whites and yolks are firm, or until the eggs reach 71°C (160°F).
- 07
Ladle the soup into bowls and serve immediately.
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