Korean Black Beans

I discovered these by eating at a local Korean restaurant.  They are served as a side, along with several other side dishes, to a bigger dish.  I really liked them and decided to try to make them on my own.  You will notice from the recipe that they are on the sweet side, but I think this is what make them so good.  The trick to these beans is to cook them just enough to be chewy — not too soft or too hard.  I love having just a small helping of them on the side with a bigger dish. 

I forgot to mention in the video, that these are usually served cold.  After they are cooked, I keep them in the refrigerator and just pull out what I want to eat.  Of course, you could reheat them if you want, but it’s really not necessary.

Here is the recipe with my slight changes:

About 1 cup of DRIED black beans

1/4 cup tamari (you can use soy sauce, but I prefer non-GMO tamari)

3 T browns sugar

3 T agave nectar (the recipe called for corn syrup, but it’s hard to find non-GMO corn syrup)

The original recipe (click HERE to see it) called for 2 T of sesame seeds to be added after cooking, but I never saw the need to do that.

1.  Soak beans for at least 2 hours in plenty of water (can also soak overnight)

2. Drain and rinse the beans.

3. Place beans in a pot and just cover with water.

4. Bring the beans to a boil and boil for about 5 minutes then simmer for about 20.

5. Add other ingredients and simmer for 20-45 minutes.  Keep tasting until the beans become chewy.

6. Add sesame seeds if you desire