Grains & legumes
Nutrition dataBlack soybean
It is genuinely excellent for protein and anthocyanins. The popular claim about hair, however, has almost no clinical support.
Black soybean rice
The beans supply the lysine that rice lacks. Discarding the soaking water has its own reason.
3 servings50 min
Ingredients
- Black soybeans50 g
- Rice2 cups
- Wateras for plain rice
- Salta pinch
Method
Soak the black soybeans in cold water for at least six hours — in the fridge in summer.
Discard the soaking water and rinse the beans once. Some of the oligosaccharides that make beans hard to digest have leached into it.
Wash the rice and let it soak for 30 minutes.
Combine rice and beans in a pot or rice cooker with slightly less water than usual — the soaked beans are already holding water.
Cook on the standard setting.
Let it steam for ten minutes when done, then fold everything together with a paddle.
Cooking note
The black of the bean skin is anthocyanin. It is water-soluble, so the rice takes on a pale purple tint — that is not loss, it has simply moved into the rice. Still, throw the soaking water away: raffinose and stachyose, which cause the digestive discomfort, matter more here than the pigment.
Ingredients used here