Step 1

Bring 3 cups of water in a large pot to boil over medium high heat. Stir in the salt. Add the beans and cook for 7 minutes, stirring with a wooden spoon to cook evenly. Remove from the heat. Drain the beans through a strainer over a bowl. Reserve ½ cup of the bean cooked water for later use.

Step 2

Put the same pot back on the stove. Turn on the heat to medium high. Add the vegetable oil and garlic, stirring with a wooden spoon for 1 minute, until the garlic start to get a little crispy and light brown.

Step 3

Add the beans, the reserved ½ cup bean cooked water, soy sauce, and onion. Cook for about 5 to 6 minutes, occasionally turning and flipping with the wooden spoon, until the soy sauce mixture boils down and the beans turn savory and tender. Remove from the heat and stir in sesame oil.

Step 4

Transfer to a serving bowl or plate and serve with rice. The leftovers can be refrigerated up to 1 week in the fridge.