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Black Soybeans

Delicious slow cooked black soy beans.

Prep Time

2 min

Cooking Time

2 hours





  • 1 cup black soybeans

  • 1 inch piece kombu, rinsed and soaked (discard soaking water)

  • 2 cups water

  • 1/4 tsp sea salt

  • 1/2 tsp soy sauce (shoyu or tamari)


  1. Wash and soak the beans in 2 cups of water (1 cup per 1/2 cup of beans) for at least 7 hours (or overnight).

  2. Place kombu, beans, and soaking water in a heavy pot and bring to a boil without a cover. Skim off and discard the gray foam that appears. 

  3. Cover and reduce flame to medium-low and simmer, occasionally adding water to cover the beans, for approximately 1 1/2 to 2 hours or until beans are 70-80% done. 

  4. Season with sea salt and cover and simmer for another 1/2 hour until completely done. At the very end add soy sauce and cook off remaining liquid. 

  5. Mix and serve.

  • 2 tsps of rice syrup or barley malt may be added at the last 5 minutes of cooking.


Michio and Aveline Kushi

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