4 Serves
89 Mins
Soak the dried beans in a large pot with water for several hours, then boil until they are soft enough to mash.
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KyrgyzVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
2 mg / 1.7 mgFolate
197 µg / 400 µgCalcium
441 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
250 mg / 420 mgPhosphorus
352 mg / 1,250 mgPotassium
1892 mg / 4,700 mgSodium
1045 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
11 g / 28 gSugar
42 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Mash the boiled beans thoroughly using a potato masher or blender until smooth, then stir in vegetable broth and salt to create the Gbegiri base.
In a separate saucepan, heat olive oil and sauté the chopped onion and minced garlic until fragrant.
Add the jute leaves and a pinch of potash to the saucepan, simmering until the leaves are tender.
Use the traditional broom or a whisk to vigorously beat the Ewedu leaves until they reach a smooth, slimy consistency, then season with black pepper.
Serve the Ewedu soup hot alongside the Gbegiri bean soup.
13
g76
g32
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Nepali