Nutrient-Rich Homemade Black Bean Soy Milk
Nutrient-Rich Homemade Black Bean Soy Milk
Enjoy Homemade Health Boost: Black Bean Soy Milk Recipe
Your family is starting to focus on health, and they’ve requested black bean soy milk! With black sesame seeds readily available at home, we’ll blend them together for an extra boost of flavor and nutrition. Measurements are based on a standard paper cup, tablespoon (T), and teaspoon (t).
Main Ingredients- 1 cup cooked black beans
- 1 Tbsp roasted black sesame seeds
- 2 cups fresh water
Flavor Enhancers- Sugar to taste
- Pinch of salt
- Sugar to taste
- Pinch of salt
Cooking Instructions
Step 1
First, thoroughly wash 2 cups of black beans. Place the washed beans in a bowl and soak them in 4 cups of filtered water. (Soaking them overnight in the refrigerator allows you to cook them anytime the next day.) Discard any beans that are damaged or look off.
Step 2
Add 2 more cups of water to the well-soaked beans and cook them. Do not discard the soaking water; cook the beans in it. Start cooking on high heat with the lid off, skimming off any foam that rises. Once it boils, reduce the heat to medium (Induction setting 7) and cook for an additional 10 minutes. (Total cooking time should be under 15 minutes.) Keep the lid off to prevent any gamy smell.
Step 3
Let the cooked black beans cool down completely in the refrigerator along with the cooking liquid.
Step 4
Now, it’s time to blend. In a blender, combine 1 cup of the cooled cooked black beans (including the liquid), 2 cups of fresh water, 1 tablespoon (T) of roasted black sesame seeds, and about 1/3 teaspoon (t) of salt. Blend until very smooth. Store the blended soy milk in the refrigerator and consume within 3 days. Adjust the consistency by adding more water if needed. Sweeten with sugar just before drinking, according to your preference.
Step 5
Store any remaining cooked beans and their liquid in the kimchi refrigerator. Blend and drink them as soy milk within 2 weeks to enjoy them fresh.
