Black Soybeans

Carefully drain and rinse the beans, discarding any loose skins. Place the beans in the cooker with water to cover, and salt. Over medium high heat, bring to the boil uncovered. Reduce the heat to simmer and skim off the whitish-gray bubbly foam on top. Bring to the boil again, reduce to a simmer, and skim off most of the foam. Rinse any beans that come out of the pot with the skimmer and return to the pot. Add the garlic, konbu (if using) and oil. Lock the lid in place and over high heat bring to high pressure. Lower the heat just enough to maintain high pressure and cook for 20 to 22 minutes. Allow the pressure to reduce naturally, about 10 to 12 minutes (Do not use a quick release method as this would dislodge the bean skins, and they are beautiful attached). Remove the lid, tilting it away from you to allow any excess steam to escape. Season the beans, if desired, with Bragg Liquid Aminos or tamari. Serve the beans in small bowls with the cooking liquid, or strain them (reserve the broth to drink or for stock) and serve as a vegetable side dish, garnished with scallions. Standard Stovetop: In a heavy 2 quart saucepan, follow steps 1 & 2. Return to the boil, then reduce the heat and simmer, covered, until tender, about 90 minutes. Replenish water as needed. Follow step 4. NOTES : This recipe can be doubled or tripled. For soaking, figure on 4 cups of water and 1/2 tsp of salt per cup of dry beans. For cooking, use 3 cups of water, 1 tablespoon oil, and 1/2 tsp. salt per cup of dry beans. It is necessary to control the foaming produced during cooking with oil. Since soybean skins have a tendency to fall off, they could be catapulted into the vent and clog it. Owners of newly designed pressure cookers have little cause for concern; however, if you use an old fashioned jiggle top cooker, stay in the kitchen while the beans are cooking and let down the pressure under cold running water if the cooker begins to hiss loudly.