Vegan milk made from nuts or beans is always my favorite choice for daily use. It’s healthy, rich in protein and fiber, and also very delicious! Let me introduce another tasty vegan milk: Black Bean Soy Milk, with simple ingredients including black beans, soy milk, and water.
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What is black bean soy milk?
Black Bean, or Black turtle bean, is a common bean that is widely used in Latin American and Asian cuisine. They are small, shiny, black, and have a rich, unique flavor and fragrance after being cooked. We can incorporate black beans into many dishes from soup, salad, stew, rice, to drinks and desserts. In Vietnam, my home country, black bean is one of the most popular types of beans with a lot of delicious dishes like black bean sticky rice (xôi đậu đen), black bean dessert (chè đậu đen), roasted black bean drink, etc.
What is black bean soy milk?
Black bean soy milk is a vegan milk made of black bean and soybean. We are very familiar with soybean, the ingredient of the most popular vegan milk: soy milk. Here in black bean soy milk, soy milk acts as a base milk, while black bean contributes its special dark color, flavor, fragrance, and nutrition to the milk. This combination results in a dark brown milk with a high nutrition profile, suitable for everybody.
Is black bean soy milk good for you?
With ingredients including soybean and black bean, black bean soy milk is a great vegan-based choice for daily use. It provides a good amount of plant-based protein; moreover, it contains anthocyanins which help our body combat oxidative stress. The fiber, minerals, and vitamins all support us in maintaining good health.
Below are the detailed nutritional facts per 100 ml of Black Bean Soy Milk:
- Calories: ~50 kcal
- Protein: ~3 g
- Carbohydrates: ~6 g
- Dietary Fiber: ~1 g
- Sugars: ~1 g (varies based on added sweeteners)
- Fat: ~1 g
- Saturated Fat: ~0.2 g
- Cholesterol: 0 mg
- Sodium: ~20 mg
- Calcium: ~10 mg
- Iron: ~0.5 mg
- Magnesium: ~10 mg
- Folate: ~20 µg
You can drink black bean soy milk on a daily basis, or alternate drinking it with other types of milk such as mung bean milk, lotus seed milk, red bean milk, and so on.
Ingredients of black bean soy milk
You can easily make black bean soy milk at home with several simple steps. The ingredients are pretty simple as well, with dried black beans, water, soy milk (or soybeans and water to make homemade soy milk), and sugar (if desired).
Follow my recipe for making 1.5L (50.7 fl oz) black bean soy milk:
- 1 cup black beans
- 1.5L (50.7 fl oz) water
- 1 cup soy milk
- 3 pandan leaves (optional)
- 1 tsp vanilla (optional)
- 5 tbsp sugar (optional)
You can double or triple the amount of ingredients to make 3L-5L at a time.
How to make black bean soy milk
Making black bean soy milk includes 3 steps: preparation by soaking black beans, cooking and blending, then filtering and mixing.
Step 1. Preparation
- Rinse black beans until the water runs clear, then soak them in water for at least 4 hours, ideally overnight. This is for the beans to absorb as much water as possible, which helps save energy as well as cooking time.
- (Optional) If you would also like to make homemade soy milk to mix it in black bean soy milk, follow my instructions on how to make soy milk.
Step 2. Cooking and Blending Black Bean
- After soaking black beans, start to cook the beans with water and pandan leaves (if any) on the stove or in a pressure cooker. Cook every 1 cup of black beans with 1.5L (50.7 fl oz) water, until the beans pass the “squeezing test”: if you can easily squeeze a cooked bean between your fingers, it’s well cooked. Generally, it takes 45 minutes to 1 hour to cook on the stove or 30 minutes to cook in a pressure cooker/instant pot. It’s alright to overcook; the beans will be softer and easier to blend.
- Next, transfer the cooked black beans to a blender. You don’t need to transfer all the water to the blender; just enough to blend the beans easily. Blend the mixture finely.
Step 3. Filtering and Mixing
- Cover a big bowl with cheesecloth and pour the blended mixture of cooked beans over it. Then, squeeze out all the liquid from the mixture. From 1 cup of black beans & 1.5L water, you can get around 1.2L of liquid at this step.
- Transfer the liquid back to a big pot and cook on medium heat until it boils. Add soy milk in and stir well. Finally, add sugar, vanilla, or pandan extract (if desired).
- It’s done! You can serve the milk warm or cold, with or without toppings.
Storing Black Bean Soy Milk
Because it’s homemade black bean soy milk, there are some notes on storing it the right way to prolong its shelf life. Firstly, you should leave the milk to cool down completely before transferring it into bottles or boxes. Use airtight, closed bottles or boxes for storing to prevent bacteria and odor from outside. Lastly, always keep the milk in the fridge and try to consume it within 3 days.
Other Variations
Besides the most common variation that we made above with black bean and soy milk, you can make your own variations. You can either use whole milk, skimmed milk, almond milk, or cashew nut milk instead of soy milk as the base, with more or less amount than my recipe above. For example, if you prefer thicker, creamier black bean milk, increase the base milk. The sweeteners are usually sugar, diet sugar, corn syrup, or maple syrup.
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Easy Black Bean Soy Milk Recipe
Ingredients
- 1 cup black beans
- 6 cup oz water 1.5L (50.7 fl)
- 1 cup soy milk
- 3 pandan leaves optional
- 1 tsp vanilla optional
- 5 tbsp sugar optional
Instructions
Step 1. Preparation
- Rinse black beans until the water runs clear, then soak them in water for at least 4 hours, ideally overnight. This is for the beans to absorb as much water as possible, which helps save energy as well as cooking time.
- (Optional) If you would also like to make homemade soy milk to mix it in black bean soy milk, follow my instructions on how to make soy milk.
Step 2. Cooking and Blending Black Bean
- After soaking black beans, start to cook the beans with water and pandan leaves (if any) on the stove or in a pressure cooker. Cook every 1 cup of black beans with 1.5L (50.7 fl oz) water, until the beans pass the “squeezing test”: if you can easily squeeze a cooked bean between your fingers, it’s well cooked. Generally, it takes 45 minutes to 1 hour to cook on the stove or 30 minutes to cook in a pressure cooker/instant pot. It’s alright to overcook; the beans will be softer and easier to blend.
- Next, transfer the cooked black beans to a blender. You don’t need to transfer all the water to the blender; just enough to blend the beans easily. Blend the mixture finely.
Step 3. Filtering and Mixing
- Cover a big bowl with cheesecloth and pour the blended mixture of cooked beans over it.
- Then, squeeze out all the liquid from the mixture. From 1 cup of black beans & 1.5L water, you can get around 1.2L of liquid at this step.
- Transfer the liquid back to a big pot and cook on medium heat until it boils. Add soy milk in and stir well. Finally, add sugar, vanilla, or pandan extract (if desired).
- It’s done! You can serve the milk warm or cold, with or without toppings.
Video
Nutrition
Other Vegan Milk Recipes
Once you are into vegan milk, there are many more types of vegan milk for you to try, such as:
They are all so easy to make!