1. Soak black beans for a few hours or put them in the refrigerator one night in advance (it is necessary to soak them in the refrigerator in hot weather now).

2. Cook in a casserole, then turn to low heat for about 3-4 minutes, and turn off the fire for 20-30 minutes (don't open the lid), during which other dishes can be prepared.

3. After stewing for 20-30 minutes, open the lid and stir with a spoon (to prevent sticking to the bottom of the pot). Then cook on the fire for 3-4 minutes. Turn off the fire and stew for 20-30 minutes. The longer the stew, the worse.

Black bean is the black seed of soybean (scientific name: Glycinemax(L.)merr). Also known as peas and black beans. Black beans have the characteristics of high protein and low calorie, with black skin and yellow or green inside.

Black beans are warm and resistant to high temperature, and the suitable growth temperature is 18 ~ 30 degrees. Seeds with large and full particles and shiny black color are better.

A study by scientists in China shows that black bean skin extract can improve the iron absorption of human body, and eating black beans with skin can improve anemia symptoms.