It takes time and experience to cook sweet black beans. After rinsing, you have to soak them in cold soup for five hours, and then simmer over a low heat for another five hours removing scums. My trick to cook beans soft, though unauthorized yet, is to repeat heating and cooling to room temperature a couple of times. It took me two days to make the soup thick enough to give the beans a black shine. I bottled them into three, and brought one for my parents, and one for my parents-in-law. Sweet beans is my husband's grandma's specialty. I would need a lot more experience to make it right.
Today's nekoben:
rice cooked with kanten(seaweed)
mackerel broiled with salt
fried fish paste with burdock
hot stir-fly of bean sprouts, cucumber, and carrot
sweet pumpkin
sweet black beans
