Korean-Style Black Beans

Name: Korean-Style Black Beans
Yield: serves 6
Ingredients: 2 cups dried black beans; 6 cups water; 1/2 cup soy sauce; 1 tablespoon sugar or honey; 2 tablespoons toasted sesame oil

December 9, 2011

You might consider this simple recipe the Korean version of New England baked beans: sweet and salty at the same time. The beans are slow-cooked to give the flavors time to meld, and served accompanied by some cooked greens, a salad, or some rice for a complete protein.

Recipe information

Yield
serves 6

Ingredients

2 cups dried black beans

6 cups water

1/2 cup soy sauce

1 tablespoon sugar or honey

2 tablespoons toasted sesame oil

Preparation

Step 1
Wash the beans thoroughly, then place them in the slow cooker insert along with the water.
Step 2
Mix together the soy sauce, sugar, and sesame oil and pour over the beans, stirring in thoroughly.
Step 3
Cover and cook on low for 6 to 8 hours, or until the beans are tender.
Suggested Beverage
Step 4
Perhaps something with bubbles, such as Prosecco or a sparkling Californian wine. And if all else fails, a good ol’ beer would complement this dish nicely (and would be more traditional than wine as an accompaniment).

Gourmet Vegetarian Slow Cooker

TagsKorean East Asian Asian Black Bean Bean and Legume Vegetable Main Side Dinner Dairy Free Vegetarian Weeknight Meals Simmer Slow Cooker Cookbooks

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