The smell of fresh-baked bread, mom’s homemade chicken noodle soup, or a pot of freshly brewed coffee? One that really conjures up vivid memories for me is the smell of freshly boiled soy milk.
I never really liked dairy milk when I was young. My breakfast, which typically included boiled cow’s milk plus sugar, would make me just want to cry. As milk was considered a nutritious and precious food at that time, my mom felt she was doing her best to provide a protein rich breakfast for me. After growing up and learning more about food allergies and intolerance, I blamed it on lactose.
As an alternative, I much prefered soy milk to dairy milk. Waking up in the morning to a room filled with the aroma of freshly boiled soy milk, is a smell I grew to associate with a hearty breakfast. Later when a job took me to Beijing, where I lived alone, you could usually find me in a soy milk shop (the equivalent of a coffee shop) having breakfast before work.
Did you know that you can also make black bean milk? It is made from black beans (not necessarily black soybeans) and is very popular in Taiwan. So if you’re allergic to soy, this can be a fantastic non-dairy and non-soy option for you.
Because I love the smell of fresh boiled soy milk, I decided to use a mixture of soaked soybeans and black beans for this low carb black bean soy milk recipe. All you need are four ingredients:
If you already know how to make soy milk at home, you pretty much can make your own black bean soy milk using the same method. By making your own, you can control how much sweetener you add to it. It’s absolutely 100% natural without any filler or thickening agent which many people consider to be unhealthy. It is very diabetic-friendly with its low carbohydrate profile.
By combining black beans and soybeans together, this black bean soy milk is rich in protein and vitamins, low in sugar and fat. It’s a non-dairy milk you can easily make at home.
- ⅓ cup black beans
- ⅔ cup soybeans
- 6 cups water
- optional ½ teaspoon pure stevia extract powder
- Rinse and soak black beans and soybeans with cold water in a bowl for at least 6 hours. Drain and rinse well.
- Transfer half of the soaked beans into a blender; add 3 cups of water. Blend the soybean approximately 1 minute or until it is smooth.
- Line a saucepan with a single layer of muslin cloth, then pour the blended soybean water mixture into the muslin cloth.
- Repeat step 2 and 3 to finish the rest of the beans.
- Collect all ends of muslin cloth and squeeze out the liquid (soy milk) to strain the mixture.
- Boil the liquid on the stove top. After boiling, simmer for 1 minute.
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