serves
8
prep
20 minutes
cook
4:30 hours
difficulty
Easy
serves
8
people
preparation
20
minutes
cooking
4:30
hours
difficulty
Easy
level
Ingredients
- 200 g (1 cup) black soybeans or black beans
- 2 tbsp salt-reduced soy sauce
- 110 g (½ cup firmly packed) brown sugar
- 150 g (⅓ cup) caster sugar
Instructions
Place all ingredients in a saucepan with 2 litres water. Cover, bring to the boil and cook for 10 minutes. Reduce heat to low and simmer for 4 hours or until beans are soft. Remove from heat, drain beans, reserving cooking liquid, and set aside.
Return reserved liquid to pan over high heat and cook for 30 minutes or until starting to thicken and become glossy. Remove from heat and return beans to pan. Cool, then serve.
Photography by John Laurie.
As seen in Feast magazine, December 2011, Issue 4. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
