Gingered Black Beans

Materials

• 2 cups black beans
• 1 3" piece of kombu
• 2 tsp tamari
• 1 tsp finely grated ginger
• strainer
• pot 1½ quarts or larger
• 3½ cups water

Soaking

The hot-soak method is used by Angelica Kitchen. They claim it gives better results and it is much faster.

1. Remove dirt, pebbles, and broken beans
2. Rinse beans in strainer
3. Put beans in pot with 1 quart of water and boil, 2 minutes
4. Remove from heat and allow swelling, 1 hour
5. Drain and rinse in strainer

To cold-soak instead,

1. Remove dirt, pebbles, and broken beans
2. Rinse beans in strainer
3. Cover beans with 2" of water and place in refrigerator overnight (>= 8 hours)
4. Drain and rinse in strainer

Cooking

1. Put beans in pot with cups of water
2. Bring to a boil and cook, 4 minutes, skimming foam
3. Add kombu and simmer, 50 minutes or until tender
4. Add tamari and ginger and simmer, 5 minutes

Notes

Tried hot-soaking in a pressure cooker by bringing to pressure and then removing hit. Let stand for one-hour. The beans were almost completely cooked at the end of this.