Black beans are nutritious and full of protein, but they’re usually not visually appealing. These beans, though, look like shiny black jewels. I eat them by the spoonful because I’m just too impatient to pick them up with chopsticks.
The beans keep well in the refrigerator, so it makes sense to make a large batch. When just made, they’re served warm with rice, and then leftovers are usually served cold over the course of a week or two, so they are a good lunch box item. You can substitute dried yellow soybeans for the black beans.

Serves 12

INGREDIENTS

• 8 ounces (1⅓ cups) dried Korean black beans (geomeun-kong)
• ¼ cup soy sauce
• 2 cups water
• 4 garlic cloves, minced
• 3 tablespoons light brown sugar
• ¼ cup brown rice syrup (ssal-yeot)
• Toasted sesame seeds for garnish

INSTRUCTIONS

1. Cover the beans with 5 cups cold water in a large bowl and Soak for 8 hours.
2. Drain the beans in a colander, rinse under cold running water, and drain again.
3. Put the beans in a large skillet, add the soy sauce and the 2 cups water, cover, and cook over medium-high heat for 30 minutes. If the water becomes foamy and boils over, adjust the lid so the skillet is only partially covered and stir occasionally.
4. Add the garlic, brown sugar, and rice syrup to the beans and mix well. Turn the heat down to low and simmer, covered, for 30 minutes.
5. Uncover and stir the beans with a wooden spoon. Turn the heat up to medium-high and cook, stirring, until the beans look shiny, sticky, and a little wrinkly, about 3 minutes.
6. Remove from the heat and transfer to a serving bowl. Sprinkle with toasted sesame seeds.
7. Leftover black beans can be kept in an airtight container in the refrigerator for up to 2 weeks.