Nutty Braised Black Beans (No Soaking Required!)
Quick & Easy Nutty Black Bean Side Dish: No Pre-Soaking Needed~
When you’re in need of a reliable side dish, this braised black bean recipe is a lifesaver! Unlike most recipes that require soaking the beans overnight, this method allows you to cook them directly, resulting in a wonderfully tender and flavorful dish. I’m excited to share this savory and slightly sweet black bean side dish, enhanced with the wholesome goodness of nuts. It’s perfect for busy days and incredibly satisfying!
Main Ingredients- 400g Black soybeans (Seoritae)
- 1 handful of mixed nuts (e.g., walnuts, almonds, peanuts)
- 10g Dried kelp (dashima)
Braising Sauce- 1/2 cup Soy sauce
- 1 Tbsp Oyster sauce
- 1/4 cup Oligosaccharide (or corn syrup)
- 1 tsp Vinegar
- 1/2 cup Soy sauce
- 1 Tbsp Oyster sauce
- 1/4 cup Oligosaccharide (or corn syrup)
- 1 tsp Vinegar
Cooking Instructions
Step 1
First, prepare your 400g of black soybeans (Seoritae). Rinse the beans thoroughly under running water using a colander to remove any dust or impurities.
Step 2
Place the rinsed beans directly into a pot without soaking them. Add water until the beans are fully submerged, approximately double the volume of the beans. Bring to a boil over high heat. (If you’re concerned about the beans being too hard, you can add about 2.5 times the volume of water).
Step 3
Once the water starts boiling, reduce the heat to medium and simmer for about 20 minutes. The beans will soften, and the water level should reduce by about half. At this point, add the 10g of dried kelp and 1/2 cup of soy sauce. Simmer until the sauce reduces to a glaze. (For approximately 2 cups of beans by volume, half a cup of soy sauce is usually a good starting point). When the sauce is almost gone, stir in 1/4 cup of oligosaccharide to add sweetness. Adding about half the amount of soy sauce in oligosaccharide helps balance the flavor.
Step 4
When the braising liquid has mostly evaporated and is slightly syrupy, add the handful of mixed nuts and 1 Tbsp of oyster sauce for an extra layer of umami. Stir well to ensure the nuts are coated in the sauce.
Step 5
Final steps! When there’s very little liquid left, increase the heat to high and quickly stir in 1 tsp of vinegar. This helps cut through any potential beaniness and adds a nice sheen. Turn off the heat, drizzle in a little sesame oil, and sprinkle with toasted sesame seeds. Your incredibly tender, nutty braised black beans are now ready!
Step 6
Enjoy the beans warm or let them cool completely. Store them in an airtight container in the refrigerator. This batch will keep well for about a week, providing a delicious and healthy side dish for your meals. Perfect with a bowl of rice!
