Nutritious and Delicious Braised Black Beans
Nutritious and Delicious Braised Black Beans
A Perfect Diet Lunchbox Side Dish! How to Make Easy Braised Black Beans
You might already know how nutritious black beans are, packed with various health benefits! Compounds like isoflavones and anthocyanins abundant in black beans support vascular health, while their rich fiber content aids digestion. They are also loaded with minerals such as calcium, magnesium, and phosphorus, along with vitamins, making them beneficial for bone health, skin beauty, fatigue recovery, and brain health. Given all these incredible benefits, there’s no reason not to incorporate them into your diet! These versatile and nutrient-dense black soybeans (Seoritae) can be enjoyed as a side dish, added to rice while cooking, or used to make refreshing soybean noodle soup.
Ingredients- 200g Seoritae (black soybeans)
- 400ml water
- 4.5-5 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 2 Tbsp Mirin (cooking wine)
- 3-4 Tbsp Oligosaccharide (or corn syrup/honey)
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
The first step to a delicious braised black bean dish is selecting good quality beans. Prepare 200g of Seoritae (black soybeans). Gently sift through the beans with your hands and remove any broken, damaged, or spoiled ones for a cleaner result.
Step 2
Rinse the selected beans thoroughly two to three times until the water runs clear. Place the beans in a bowl, gently swirl them with your hands, and change the water. Finally, drain them in a colander and give them a light rinse under running water to remove any dust or debris.
Step 3
Proper soaking is crucial for tender and delicious braised black beans. It’s common to soak them for over 5 hours, but I found soaking them for about 4 hours worked well for me. You can adjust the soaking time based on the condition of the beans and your desired texture. Soak them until they become plump and hydrated.
Step 4
As the black beans soak, their anthocyanin compounds will leach into the soaking water. Instead of discarding this nutrient-rich water, we’ll use it for braising! This way, you can retain all the beneficial nutrients from the beans. After about 4 hours of soaking, some beans still show wrinkles. If you prefer a very soft and smooth texture, extend the soaking time by another 1-2 hours. Don’t worry if they aren’t perfectly plump; they’ll still be delicious and tender.
Step 5
Now, let’s start the cooking process! In a spacious pot, add the soaked black beans along with the 400ml of soaking water. If the water level seems low, top it up with plain water until the beans are mostly submerged.
Step 6
Boil the beans over medium-high heat for about 10 minutes. It’s best to keep the lid slightly ajar, rather than sealing it completely. This allows steam to escape, preventing the beans from bursting and ensuring they cook evenly and become tender.
Step 7
After 10 minutes of boiling, you should have roughly this much water remaining in the pot. Now, it’s time to add the seasonings and let them simmer until the beans are wonderfully chewy and sweet. Everything is ready for delicious braising!
Step 8
First, add 4.5 to 5 tablespoons of soy sauce for a deep and savory flavor. Adjust the amount based on the saltiness of your soy sauce.
Step 9
Next, add 2 tablespoons of mirin (cooking wine) to eliminate any ‘beany’ smell and add a subtle sweetness and umami. This step is key to achieving a clean and pleasant taste.
Step 10
We’ll achieve the sweetness using oligosaccharide. Add 3 to 4 tablespoons of oligosaccharide. I recommend starting with 3 tablespoons and adding more to taste later, according to your preference. Drizzling a bit of oligosaccharide just before turning off the heat will give the beans a glossy, appealing finish.
Step 11
Once all the seasonings are in, turn the heat back on and stir well with a spatula to ensure the seasonings are evenly distributed among the beans. Make sure there are no clumps of seasoning.
Step 12
After adding the seasonings, cover the pot again slightly and reduce the heat to medium to simmer. Braise for about 10 minutes, stirring occasionally to prevent sticking and burning. Keep an eye on the bottom of the pot; lower the heat if you hear it starting to scorch.
Step 13
Avoid over-reducing the liquid; overly dry beans can become hard. Simmer until there’s still a hint of moisture remaining for a wonderfully chewy and tender texture. This also makes them perfect for eating with rice without being too dry.
Step 14
As shown in the photo, turn off the heat when there’s a slight glossy liquid left at the bottom of the pot. This level of moisture is just right!
Step 15
After turning off the heat, taste a bean and adjust the sweetness if needed. Drizzling a little extra oligosaccharide at the very end will add a beautiful sheen to the beans, making them look even more appetizing.
Step 16
Add 1 tablespoon of sesame oil for a nutty aroma and rich flavor. The warm steam rising with the sesame oil scent is incredibly inviting!
Step 17
Finally, sprinkle some toasted sesame seeds on top for a finishing touch. Your delicious, chewy, and sweet braised black beans are ready! Let them cool slightly before transferring to an airtight container and refrigerating.
