1 c dry black soybeans, soaked
3 c water, or so
1/2 tsp sea salt
1 large clove garlic, thinly sliced
1 2 inch strip konbu, optional
1 tbsp oil, see notes
Bragg's Liquid Aminos or tamari soy sauce, to taste
sliced green onions, for garnish
Carefully drain and rinse the beans, discarding any loose skins.
Place the beans in the cooker with water to cover, and salt.
Over medium high heat, bring to the boil uncovered. Reduce the
heat to simmer and skim off the whitish-gray bubbly foam on top.
Bring to the boil again, reduce to a simmer, and skim off most of
the foam. Rinse any beans that come out of the pot with the skimmer
and return to the pot. Add the garlic, konbu (if using) and oil.
Lock the lid in place and over high heat bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for
20 to 22 minutes. Allow the pressure to reduce naturally, about
10 to 12 minutes (Do not use a quick release method as this would
dislodge the bean skins, and they are beautiful attached). Remove
the lid, tilting it away from you to allow any excess steam to
Season the beans, if desired, with Bragg Liquid Aminos or tamari.
Serve the beans in small bowls with the cooking liquid, or strain
them (reserve the broth to drink or for stock) and serve as a
vegetable side dish, garnished with scallions.
Standard Stovetop: In a heavy 2 quart saucepan, follow steps 1
and 2. Return to the boil, then reduce the heat and simmer, covered,
until tender, about 90 minutes. Replenish water as needed. Follow
NOTES : This recipe can be doubled or tripled. For soaking, figure
on 4 cups of water and 1/2 tsp of salt per cup of dry beans. For
cooking, use 3 cups of water, 1 tablespoon oil, and 1/2 tsp. salt
per cup of dry beans.
It is necessary to control the foaming produced during cooking with
oil. Since soybean skins have a tendency to fall off, they could
be catapulted into the vent and clog it. Owners of newly designed
pressure cookers have little cause for concern; however, if you
use an old fashioned jiggle top cooker, stay in the kitchen while
the beans are cooking and let down the pressure under cold running
water if the cooker begins to hiss loudly.