Plump and Juicy 'Kuromame' Simmered Black Soy Beans

• 300 grams Kuromame
• 1200 ml Water
• 200 grams Sugar
• 2 tbsp Soy sauce
• 1 tsp Salt

1. The night before, put all ingredients marked in a pot and bring to a boil.
2. Add the rinsed beans, turn the heat off, and leave overnight with the lid on.
3. The next morning, bring to a boil over high heat.
4. Please watch it or it might boil over.
5. When the pot comes to a boil, turn the heat down to very low.
6. Simmer for 3 hours with the lid on.
7. Gently squeeze a bean.
8. When the beans have become as soft as you want them to be, turn the heat off.
9. Leave the beans as-is without disturbing them until they have cooled down.
10. Kintoki-beans seem to cook faster than kuromame.
11. Check the beans for tenderness occasionally.

kuromame, water, sugar, soy sauce, salt

Taken from cookpad.com/us/recipes/151704-plump-and-juicy-kuromame-simmered-black-soy-beans (may not work)