Sopa di Bonchi Korá (Red Kidney Bean Soup) is a traditional Aruban recipe for a classic thick soup or stew of red kidney beans and salt meat. The full recipe is presented here and I hope you enjoy this classic Aruban version of: Red Kidney Bean Soup (Sopa di Bonchi Korá).
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This is a classic soup of red kidney beans, salted pig tail and salted meat that's found throughout the Netherlands Antilles, particularly the islands of Aruba, Curaçao and Bonaire.
Ingredients:
500g Red kidney beans (soaked over night in a large bowl of water)
500g salt pig tail
500g salted meat (beef, typically but could also be bacon or gammon)
1 large onion (halved)
3 garlic cloves, chopped
2 celery sticks, cut into 5cm lengths
¼ tsp freshly-grated nutmeg
1 tsp sugar
1 tsp butter
Method:
Cut the salted pig tail and the salted meat into pieces of about 5cm size. Soak together, overnight in refrigerator, changing the water at least two times during this period. The following morning, discard the soaking water, draining the meat.
Place the pig tail and salted meat in a large pot. Cover with fresh water then bring to a boil over medium heat. Continue cooking for about 30 minutes, until the pig tail is tender. Remove the pig tail at this point and continue cooking the salt meat for about 20 minutes more, or until tender. At this point remove the salt meat with a slotted spoon and set aside.
Taste the liquid in the pan for salt content. If too salty, replace 250ml of the broth with 250ml fresh water. Repeat this process until you are satisfied with the taste. Drain the soaked beans and add to the pan along with the onion, garlic, celery, nutmeg, sugar, butter.
Bring to a brisk simmer and cook over medium heat, until beans are is tender (about 70 minutes). Return the pork tail and the salt meat to the pan and continue cooking until the mixture is soupy (ie not too watery and not too thick). You can mash some of the beans, if desired, to thicken the soup.
Remove and discard the onion, ladle into bowls and serve.
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