Nutrient-Rich Black Bean Porridge Recipe
Healthy and Nutty Black Bean Porridge (Seoritae), Perfect for a Nutritious Meal
Hello, this is Jina the Cook. While black bean dishes are often made into seasoned side dishes (kongjaban), today we’re making a nutritious black bean porridge for a wholesome meal. It’s a welcome dish for both children and adults who are picky eaters. This smart dish is nutty, savory, and packed with nutrients.
Porridge Ingredients
- Black beans (Seoritae) 150g
- Soaked rice 100g (approx. 1/2 rice bowl)
- Dried kelp (Dasima) 1 sheet (5x5cm)
- Soup stock cube 1 piece (or 500ml anchovy-kelp broth)
Seasoning Ingredients (Measurement Standard: Adult Tablespoon)
- Salt (or soy sauce) to taste
- Pine nuts (or walnuts / optional)
- Salt (or soy sauce) to taste
- Pine nuts (or walnuts / optional)
Cooking Instructions
Step 1
First, rinse the black beans (Seoritae) thoroughly under running water. Remove any beans that are damaged or bruised, and wash them gently but firmly.
Step 2
In clean water, soak the rinsed black beans along with a sheet of kelp. We will use this soaking water as it enhances the flavor and richness, acting as a great base! (*Soaked overnight).
Step 3
Wash the rice clean and let it soak as well. Soaking the rice beforehand will result in a smoother, creamier porridge.
Step 4
After soaking overnight, the bean water has turned a deep, purplish hue, indicating that the beans have released their flavor and nutrients into the water.
Step 5
Bring the soaked black beans to a boil over high heat. Once boiling, reduce the heat to low and simmer for about 3-5 minutes. Be careful not to overcook, as this can lead to a fishy smell. Since the beans have been well-soaked, they will cook thoroughly even with brief simmering.
Step 6
This step is optional. If you’re making this for baby food or prefer a smoother texture, you can peel the skin off all the cooked beans. While the skins are nutritious, removing them results in a much smoother consistency that babies tend to enjoy. If it’s not for baby food, you can skip peeling the skins.
Step 7
Transfer the cooked beans to a blender and blend until very smooth. You can adjust the consistency to your liking; for a slightly coarser texture, blend for less time. Add water gradually as needed to reach your desired thickness.
Step 8
Blend the soaked rice until smooth, similar to how you blended the beans. Ensuring the rice is finely ground will contribute to the overall smooth texture of the porridge.
Step 9
Combine the blended black beans and rice in a pot. Cook over low heat, stirring constantly, to make the porridge. Cooking over high heat can cause the porridge to splatter or stick to the bottom, so low heat is essential.
Step 10
As the porridge cooks, adjust the consistency by adding more water or broth if necessary. Add the soup stock cube for extra flavor, or season with salt or soy sauce to your preference. It’s best to season lightly to enjoy the natural savory taste.
Step 11
Serve the rich and nutritious black bean porridge hot. Garnish with pine nuts or walnuts for an extra touch of flavor and visual appeal (optional).
Step 12
This black bean porridge is a hearty and healthy meal, capturing the full nutritional benefits of black beans. Its smooth texture and nutty flavor make it enjoyable for everyone, from children to adults. It’s particularly high in protein, making it an excellent choice for baby food, or as a nourishing meal for the elderly or those recovering from illness. Enjoy this warm, satisfying meal that cares for your family’s health!
