Slow Cooker Korean-Style Black Beans -------- ------------ -------------------------------- 2 cups dried black beans 6 cups water 1/2 cup soy sauce 1 tablespoon sugar -- or honey 2 tablespoons toasted (dark) sesame oil
Wash the beans thoroughly, then place them in the slow cooker insert along with the water. Mix together the soy sauce, sugar, and sesame oil and pour over the beans, stirring in thoroughly. Cover and cook on LOW for 6 to 8 hours, or until the beans are tender. Serves 6. AuthorNote: 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. Cuisine: "Asian" Source: "The Gourmet Vegetarian Slow Cooker by Lynn Alley, 2010." S(Formatted by Chupa Babi): "March 2010" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 281 Calories; 5g Fat (17.1% calories from fat); 15g Protein; 44g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 1382mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates. NOTES : Time: LOW for 6 to 8 hours _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
