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Simmered Black Soybeans for Osechi

Simmered Black Soybeans for Osechi

This is my foolproof signature recipe for newbie osechi cooks. These plump, easy-on-the-tummy sweetened beans will turn anyone into a bean lover.

Ingredients: easy-to-make amount

Kuromame
300 g
● Water
1800 ml
● Sugar (light brown sugar)
250 g
● Baking soda
1 teaspoon
● Salt
1/2 tablespoon
● Soy sauce
50 ml

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.

Story Behind this Recipe

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.