Black beans (fermented black beans, salted beans, preserved beans)

These small black soybeans are preserved by being cooked and fermented with salt and spices. They have a distinctive, salty taste and pleasantly rich aroma and are often used as a seasoning, usually in conjunction with garlic, fresh ginger, or chillies. They are among the most popular flavours of southern China, but are used less in other parts of the country. Black beans are especially good in steamed, braised, and stir-fried dishes, imparting a rich flavour to them. They should not be confused with the dried black beans used in Western cooking.

Shopping tips

Black beans are readily available in the West; I see them often in supermarkets. Although you can find them in cans marked’Black Bean Sauce’, I would avoid these. Instead, buy the ones that come packed in plastic bags. The best packaged variety is the Pearl River Bridge brand, labeled ‘Yang Jiang Preserved Beans (with Ginger)’, from southern China. This brand has a rich, aromatic flavour that is inviting and assertive at the same time.

Storage notes

The beans will keep indefinitely if stored in the refrigerator or in a cool place. Take the beans from the package and transfer them to a clean covered jar. Store away from light and heat.

Useful hints

Depending on the recipe, the black beans should be lightly chopped or crushed to release their tangy aromas. Although some recipes say to rinse them before using, I find this unnecessary, as the salt adds to the flavour of the dish without overpowering the other flavours.

© Ken Hom and reproduced with his kind permission.