Nutritious and Creamy Black Bean Porridge Recipe
Healthy and Delicious Black Bean Porridge
Let’s make a nutritious and creamy black bean porridge, rich in antioxidants. This recipe is perfect for a hearty breakfast or a satisfying snack.
Black Bean Porridge Ingredients
- 3 handfuls of black soybeans (Heuk Tae/Seoritae) (approx. 150g)
- 4 cups of water (800ml)
- 1 handful of short-grain rice (approx. 50g)
- 1 piece of dried kelp (kombu) (5x5cm)
- A pinch of salt (to taste)
- A few pine nuts (for garnish)
Cooking Instructions
Step 1
The type of black bean we are using is ‘Seoritae’, known for its glossy sheen and rich flavor.
Step 2
Rinse the black beans thoroughly under running water. Soak them for at least 4 hours, or preferably overnight for a creamier texture. (I soaked mine for about 8 hours.)
Step 3
Drain the soaked black beans. You can see they’ve plumped up nicely.
Step 4
Prepare the short-grain rice for the porridge. Soaking for about 30 minutes is sufficient, but soaking for an hour will make the rice grains softer and improve the porridge’s texture. (I soaked mine for 1 hour.)
Step 5
In a pot, combine the 4 cups of water and the soaked black beans. Bring to a boil over high heat. Skim off any foam that rises to the surface. Once boiling, reduce the heat to medium-low, cover, and simmer for about 5-7 minutes until the beans are tender. (Alternatively, add the beans to cold water, bring to a boil, simmer for 1-2 minutes, then cover and let steam on low heat for 5 minutes. This method helps the beans break down more easily.)
Step 6
Check if the beans are tender. Drain the cooked beans using a sieve and set aside the cooking liquid; you’ll need it later.
Step 7
Add the piece of dried kelp to the reserved bean cooking liquid. Let it steep for about 10 minutes, then remove and discard the kelp. This adds a subtle depth of flavor.
Step 8
The skins of black beans are packed with antioxidants, so it’s best to blend them whole. In a blender, combine the steeped bean liquid and the cooked black beans, and blend until smooth.
Step 9
Here’s the smoothly blended black bean mixture.
Step 10
Next, add the soaked rice to the blender and blend again. If you blend the rice from the beginning, the porridge might become too smooth, losing its texture. Blending the beans first and then adding the rice preserves a pleasant chewiness. Add a ladleful of the reserved bean cooking liquid to help with blending and achieve the right consistency.
Step 11
Blend all ingredients together until smooth.
Step 12
Pour the blended mixture into a pot. Start with about one ladleful of the bean cooking liquid. Continue to cook, adding more liquid as needed to reach your desired consistency. If it’s too thick, add more cooking liquid to thin it out. The porridge is ready when it bubbles vigorously and the surface forms holes as it cooks, indicating it has thickened.
Step 13
Once the porridge is cooked, season with salt to your taste. A little salt enhances the nutty flavor of the black beans.
Step 14
Serve the black bean porridge in bowls and garnish with pine nuts for a beautiful presentation. Enjoy this incredibly nutritious and delicious porridge!
