No need to remove scum – you'll get plump, perfect black beans every time! Just simmer on very low heat and they'll turn out flawlessly without any split beans. It's so easy and delicious!
Ingredients
4 servings- Black beans300g
- ★Water1200cc
- ★Sugar200g
- ★Dark soy sauce2 tbsp
- ★Salt1 tsp
Directions
270 min- 1
Add the ★ seasonings to a pot and bring to a boil. While heating, rinse 300g of black beans thoroughly under water to remove any dirt.
- 2
Pour the rinsed black beans into the boiling pot, immediately remove from heat, cover with a lid, and let soak for 8–10 hours.
- 3
Return to heat and bring to a boil over high heat. Watch carefully to prevent boiling over.
- 4
Once boiling, reduce heat to very low and simmer covered. Make sure the cooking liquid covers the 300g of black beans; add more water if needed.
- 5
When the beans reach your desired tenderness, remove from heat and let cool completely with the lid on.
- 6
Simmer for about 3–4 hours total. Adjust timing based on bean variety and your stove's heat intensity.
Tips
Keep the lid on throughout cooking to prevent the beans from contacting air. Leave the lid on even after cooking is done until the beans cool completely, ensuring they stay submerged in the liquid. Store in the refrigerator for several weeks by reheating once a week; skim off any scum that rises.
Nutrition
Per serving- Calories180 kcal
- Protein6.5 g
- Fat1.2 g
- Carbs32 g
- Sodium0.8 g
No need to remove scum – you'll get plump, perfect black beans every time! Just simmer on very low heat and they'll turn out flawlessly without any split beans. It's so easy and delicious!
Ingredients
4 servings- Black beans300g
- ★Water1200cc
- ★Sugar200g
- ★Dark soy sauce2 tbsp
- ★Salt1 tsp
Directions
270 min- 1
Add the ★ seasonings to a pot and bring to a boil. While heating, rinse 300g of black beans thoroughly under water to remove any dirt.
- 2
Pour the rinsed black beans into the boiling pot, immediately remove from heat, cover with a lid, and let soak for 8–10 hours.
- 3
Return to heat and bring to a boil over high heat. Watch carefully to prevent boiling over.
- 4
Once boiling, reduce heat to very low and simmer covered. Make sure the cooking liquid covers the 300g of black beans; add more water if needed.
- 5
When the beans reach your desired tenderness, remove from heat and let cool completely with the lid on.
- 6
Simmer for about 3–4 hours total. Adjust timing based on bean variety and your stove's heat intensity.
Nutrition
Per serving- Calories180 kcal
- Protein6.5 g
- Fat1.2 g
- Carbs32 g
- Sodium0.8 g
Tips
Keep the lid on throughout cooking to prevent the beans from contacting air. Leave the lid on even after cooking is done until the beans cool completely, ensuring they stay submerged in the liquid. Store in the refrigerator for several weeks by reheating once a week; skim off any scum that rises.