-
1
Soak the beans in water for 1 hour (use filtered water if possible).
-
2
Drain off the water, and dry roast the beans in a pan (keep roasting until almost all the moisture is gone.
-
3
The skins on the beans should pop).
-
4
Line a heatproof dish with paper towels.
-
5
Put the roasted beans on the paper, and microwave for 3 minutes.
-
6
Take the beans out and mix them up, and microwave for another 3 minutes.
-
7
Let them cool down here.
-
8
Taste one, and if it's nice and crunchy the beans are done.
-
9
If they are still moist, keep microwaving in short increments while testing them.
-
10
Store in a jar.
-
11
Addendum: Pour boiling water over 15 roasted beans, and leave to steep for 2 to 3 minutes to make black bean tea.
-
12
I like to make 2 cups of tea from the same beans, then eat the softened beans that are left over (Maybe it's just me?
-
13
).
-
14
This is roasted black beans and black rice cooked with regular white rice.
-
15
I added a bit more water than usual, and soaked the rice with the beans and black rice for more than 30 minutes before cooking.
-
16
Cook with the regular rice cooker setting.
-
17
The rice turned purple like this.
-
18
The beans become plump and really aromatic.
-
19
To make black bean tea in the microwave: put 15 roasted beans in a cup, add water, and microwave for 1 minute 40 seconds at 600 W. Leave to steep for a while.
-
20
I made porridge with the black bean rice, and kneaded it in to bread dough.
-
21
This is roasted black beans and zakkoku-mai (mixed grain mix) with regular rice.
-
22
This is the same rice from Step 11 turned into porridge the next day.
