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Categories:Viewed: 75 - Published at: 8 years ago
Ingredients
- 1 cup dried soybeans
- 4 cups water (or to cover)
- 1/2 medium yellow onion, sliced into half moons
- 1/4 cup light brown sugar, firmly packed
- 1/4 cup molasses
- 1 teaspoon salt
- 1/2 teaspoon dry mustard
- 2 tablespoons toasted sesame oil or 2 tablespoons black sesame oil
Method
- Rinse beans in colander under cold water; pick over for damaged beans and small stones. Transfer to the slow cooker. Cover with cold water by 2 inches, soak overnight, and drain.
- Cover with the 4 cups water. Cover and cook on high until tender, about 4 hours. The beans need to be covered with liquid at all times to cook properly.
- Drain the cooked beans and return to the slow cooker. Add the onion, brown sugar, molasses, salt, mustard, and sesame oil; stir to combine. Cover and cook on low for 5 to 6 hours, until soybeans are flavorful but still moist and the onion is soft. Stir gently so as not to mash the beans and serve hot.
