Put the ● ingredients in a pot, then bring to a boil stirring constantly.
Add the rinsed beans, then turn off the heat. Cover the pot with a lid, then let sit overnight.
The next day, heat on medium, and carefully skim any scum that rises to the top.
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.
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).