How To Make Korean Black Beans

Per ounce, few foods on this planet can stand toe to toe with black beans and come out on top in overall health value. When prepared as a traditional Korean side dish to be eaten alongside steaming bowls of rice and soup, black beans are a longtime favourite in our home.

Sometimes called turtle beans, these black legumes offer a distinct, rich flavour and a velvety mouth-feel. The key is to avoid overcooking them. Cook them through so that they're edible, but be sure that they remain chewy.

The health-enhancing properties of black beans are numerous - we know that they're abundant in flavonoids that can help keep your heart and circulatory system healthy. They are also excellent for promoting and maintaining healthy flora in the digestive tract, which lowers risk of colon cancer.

However you prepare them, be sure to soak for a good few hours before cooking, as soaking helps remove phytates and tannins that your body can do without. Soaking also removes a naturally occurring substance called raffinose, which decreases flatulence potential.

How To Make Korean Black Beans

Ingredients:

1 cup black turtle beans
3 tablespoons soy sauce
1 teaspoon roasted sesame seeds
1 tablespoon honey
1 tablespoon sesame oil

Directions:

1. Wash beans well, then soak them in cold water for 5 hours.

2. Strain, then transfer beans to a cooking pot. Add enough cold water to cover beans.

3. Bring to a boil, then simmer for 20 to 25 minutes, stirring occasionally. No need to use a lid. Cook until beans are edible - you don't want them to be mushy soft; the goal is to cook them through but maintain a bit of chewiness.

4. Strain cooking water, then transfer cooked beans to a bowl. Add the rest of the ingredients, then toss well.

5. Garnish with another sprinkle of sesame seeds. Enjoy with steaming bowls of rice and soup!

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How To Make Korean Black Beans

Ingredients:

1 cup black turtle beans
3 tablespoons soy sauce
1 teaspoon roasted sesame seeds
1 tablespoon honey
1 tablespoon sesame oil

Directions:

1. Wash beans well, then soak them in cold water for 5 hours.

2. Strain, then transfer beans to a cooking pot. Add enough cold water to cover beans.

3. Bring to a boil, then simmer for 20 to 25 minutes, stirring occasionally. No need to use a lid. Cook until beans are edible - you don't want them to be mushy soft; the goal is to cook them through but maintain a bit of chewiness.

4. Strain cooking water, then transfer cooked beans to a bowl. Add the rest of the ingredients, then toss well.

5. Garnish with another sprinkle of sesame seeds. Enjoy with steaming bowls of rice and soup!