Slightly Wrinkly Simmered Black Beans

Slightly Wrinkly Simmered Black Beans

These black beans are tender yet cooked al dente, and delicious.


Kuro-mame (black soy beans)
2 cups (dried)
Soft light brown sugar
250 g
Soy sauce
50 ml


1. Rinse the black soy beans well, and soak in 3 times its volume of water overnight. Start cooking the beans in the soaking water over medium heat. When it comes to a boil, turn the heat down to low and simmer while skimming off the scum.
2. Cut out a piece of kitchen parchment paper to fit the pot, and cut a small circle in the middle. Put this paper "lid" right on top of the pot contents as a drop lid (otoshibuta), and simmer over low heat for about 4 hours. Add water several times as the beans cook, making sure they are always covered and not exposed to air.
3. Make sure the beans are cooked all the way through, then simmer for another hour, adding the sugar in 4 batches during that time. When adding the 2nd batch of sugar, remove the paper lid and simmer the beans so that they peek out a little bit out of the water.
4. Add the soy sauce and finish simmering. Taste and add salt if needed.

Story Behind this Recipe

We prefer simmered black beans to have a little bite instead of being too soft, so in our house our black beans are a little wrinkly on the surface. They are still cooked all the way through.