Shoyu Kuromame (Black Beans)

• 2 pkg. Kuromame (12 oz.)
• 1 cup brown sugar
• ¼ cup shoyu
• ½ tsp. salt

Wash Kuromame and soak overnight or wash and boil 15 minutes with lots of water covered over the beans. Turn off then let it stand for about half hour.
Cook the beans until tender, then add brown sugar, shoyu and salt. Cook well, slowly.