Simmered Black Soybeans for Osechi

Name: Simmered Black Soybeans for Osechi
Cuisine: American
Ingredients: 300 grams Kuromame; 1800 ml ● Water; 250 grams ● Sugar (light brown sugar); 1 tsp ● Baking soda; 1/2 tbsp ● Salt; 50 ml ● Soy sauce

cookpad.japan @cookpad_jp

These kuromame are not too sweet, and even work as a side dish. I used to soak the beans overnight in water, but realized they'd absorb the flavor of the seasonings better if soaked in the seasonings instead. Through trial and error, I reduced the simmer time and eliminated the process of adding water to simplify this recipe.

The beans will take on a glossy sheen if you add rusty nails, but this is optional (I didn't in the top photo).
The cooking time depends on the beans; allow between 1 to 3 hours. (I cooked these beans for 2 hours in Le Creuset cookware, removing the lid for the last 15 minutes to cook off the liquid). Recipe by Umemikkii

cookpad.japan @cookpad_jp

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Ingredients

300 gramsKuromame
1800 ml● Water
250 grams● Sugar (light brown sugar)
1 tsp● Baking soda
1/2 tbsp● Salt
50 ml● Soy sauce

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Steps

1

Put the ● ingredients in a pot, then bring to a boil stirring constantly.
2

Add the rinsed beans, then turn off the heat. Cover the pot with a lid, then let sit overnight.
3

The next day, heat on medium, and carefully skim any scum that rises to the top.
4

Cover the beans with a drop lid, then cover the pot with its lid, and simmer on low heat for 1 to 3 hours until beans become tender. Remove from heat, and allow to cool covered with a lid.