6 Serves
480 Mins
Rinse the dried kidney beans thoroughly and place them in a large bowl. Cover with plenty of water, ensuring there is enough room for the beans to triple in size, and soak overnight or for at least 2 hours.
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Vitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
239 µg / 400 µgCalcium
288 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
271 mg / 420 mgPhosphorus
243 mg / 1,250 mgPotassium
1523 mg / 4,700 mgSodium
866 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
7 µg / 55 µgFiber
9 g / 28 gSugar
2 g / 50 gSaturated Fat
53 g / 20 gCholesterol
163 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Drain the soaked beans and discard the soaking water. Prepare the salted pigtail by boiling it in a large pot of water for 20 minutes, then drain and rinse. Repeat this boiling and rinsing process once more to reduce the salt content and tenderize the meat.
In a large pot, combine the soaked beans, prepared pigtail, and other soup base ingredients. Cover with water and bring to a boil over high heat. Skim off any froth that rises to the surface.
Reduce the heat to a gentle boil and cook for 1 hour and 15 minutes, or until the beans are tender and beginning to break down.
Add the potatoes and coconut milk to the pot and continue to cook for 15 minutes.
While the soup cooks, mix flour and water in a bowl to form a smooth dough. Let it rest for 5 minutes, then pinch off small portions and roll them between your palms into cigarette-shaped dumplings.
Add the prepared dumplings to the boiling soup, stir well, and continue cooking for a final 15 minutes on a rolling boil. Taste and adjust seasoning if necessary before serving.
13
g41
g5
g
Brazilian