Kuromame-ni (Simmered Black Beans) ｜ Our Regional Cuisines

1. Rinse black beans, making sure not to break skins, then drain them on a strainer.

2. Put water, sugar, soy sauce, baking soda and rusty nails into a thick pan (with lid) and boil.

3. Stop heating once boiled, then put 1. Cover with the lid and leave for a night (7~8 hours) to absorb water. (The beans swell when you let them absorb until it won’t get wrinkled.)

4. Heat 3 with high heat to boil, then remove black bubbles (scum).

5. Add 01月02日 cup of cold water. Once boiled again, remove scum. Repeat this process twice to remove scum.

6. Once scum is removed, place a drop-lid (paper lid is fine, too) then cover with lid. Simmer them for 5~8 hours with low heat to keep beans being soaked into liquid. Make sure not to boil over.

7. Once beans become soft enough to be crushed with fingers, stop heating. (The beans become wrinkly if beans are not fully soaked into liquid.)Let beans cool to absorb flavor.