Braised Black Beans (Kongjaban)

Braised Black Beans, also known as Kongjaban in Korean cuisine, is a nourishing dish that highlights the natural richness of black beans. This traditional recipe features slow-cooked black beans enhanced with savory seasonings until they are tender and infused with deep flavors. The dish provides a delicious and nutritious option, being high in protein and fiber. Whether served as a side dish or a main course, Braised Black Beans offer a fulfilling meal that is suitable for any occasion.

Ingredients

• 2 cups dried black beans
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 6 cups vegetable broth
• 1 Tbsp olive oil

Instructions

1. Rinse the black beans and soak them in water overnight or for at least 8 hours.
2. Drain and rinse the beans after soaking.
3. In a large pot, heat 1 Tbsp of olive oil over medium heat.
4. Add chopped onion and minced garlic, and sauté for about 3 to 4 minutes until the onions become translucent and fragrant.
5. Stir in cumin, paprika, and cayenne pepper, and cook for another minute, stirring constantly.
6. Add the soaked black beans and 6 cups of vegetable broth to the pot, then bring to a boil.
7. Reduce the heat to low, cover the pot, and let simmer for about 1.5 to 2 hours, stirring occasionally, until the beans are tender and the flavors meld.
8. Taste and season with salt and pepper as desired.
9. Remove from heat and let sit for a few minutes before serving.
10. Serve hot as a side dish or over rice as a main course.

Keywords: Nutritious, Protein-rich, Fiber-rich, Korean, Side Dish

Spice Rack: Cumin, Paprika, Cayenne Pepper

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