While I’ve cooked with Chinese fermented black beans for years, I didn’t realized how versatile they were until I had about 2 pounds of them on hand, leftover from working on the Asian Market Shopper mobile app and the Asian Tofu cookbook.
The little beans are not the same as what you cook up for a pot of cuban black beans! In fact, they are slightly moist and soft, a preserved seasoning ingredient used in many southern Chinese (Cantonese) kitchens. Expect salty, pungent, and winy qualities from the beans.
Wanting to use them up, I started cooking with them, mining my Chinese cookbook collection for recipes and ideas. When I was through, I had enough information about fermented black beans (dou chi in Mandarin, dul see in Cantonese, dau/tau xi in Vietnamese) and a small collection of delectable recipes.
Food editor Russ Parsons of the Los Angeles Times agreed to an article on the beans. We polished it in March and it was published over the weekend under the title, “Chinese fermented black beans a versatile staple.”
Four recipes were included in the story:
(Note: These are my shots and the links go to the recipes posted at the LATimes.com.)
Clams in black bean sauce – A classic Cantonese use of black beans, where they have a starring role. I order this often at Chinese restaurants but it’s a cinch to make at home. I buy the live clams at Asian markets. To keep them overnight, rinse, drain, and keep them covered with a damp towel in the fridge. Small (about 1 ¼” wide) manila clams is what I prefer.
Pork riblets braised in garlic and black bean sauce – Showcases how black beans can be used in a supporting role. Read: you wouldn’t know they were there but they’re responsible for the deep savory flavor of the ribs. These riblets are like the riblets in caramel sauce recipe that’s in Into the Vietnamese Kitchen (suon kho, see page 148) in that they're deeply savory. On the first time out, my husband mistook the pork riblets for beefy morsels.
Hunan-style Tofu – I wanted to see how transformative fermented black beans could be when used with tofu. This vegetarian take on a popular Chinese tofu dish gets a double dose of fermented black beans via a stock and the seasonings that are deployed during the braise. Dried shiitake mushroom amp thing up. The result is umami-rich and delicious, good enough for carnivores.
Chile Oil – Finally, what about a condiment with black beans? You can keep it within reach. I typically like just the dried red chile flakes and peanut oil (the recipes in Asian Dumplings and Asian Tofu) because that simple combination is more pure and versatile. However, some chile oils contain other aromatics to add layers of flavor.
The version I settled on for the Times article came from Barbara Tropp’s China Moon cookbook. It includes fermented black beans, garlic and ginger too. The “goop” is great to eat. Add it to a bowl of noodle soup or finish a stir-fry with it when you want a hint of fragrant Asian heat.
Fermented Black Beans: Buying and Storage Tips
If you’re unfamiliar with Chinese fermented black beans, here are a few hints:
Where to buy: Chinese and Southeast Asian markets, usually in the dried, pickled, and preserved vegetables aisle where mushrooms, bamboo shoots, and dried tofu are stocked.
Reliable brands: Yang Jiang Preserved Beans in the charming 500-gram cardboard canister is a steadfast, reliable brand.
Another good brand of fermented black beans is Pearl River Bridge, which comes in a canister that’s less rustic than Yang Jiang and has a modern looking label. Plastic packages of the beans are fine so long as the beans look bright and fresh, not mashed and old.
Storage: Transfer the beans to a jar and refrigerate. They’ll keep indefinitely.
What to Use: Just the beans. I discard other bits, such as ginger, that come in the package. If you know what to do with those additions, let me know!
Prep: Depending on the recipe, I may rinse the beans for a more delicate flavor. Sometimes I mash, sometimes I don’t mash. Sometimes, I’ll coarsely chop. There is no consistent practice across the board.
Did I use up all 2 pounds of fermented black beans? No, I still have a pound to go. However, I’ll be looking to try recipes in Chinese cookbooks on my shelves, including these:
- The Breath of a Wok and Stir-Frying to the Sky’s Edge by Grace Young
- Key to Chinese Cooking by Irene Kuo
- Easy Chinese Recipes by Bee Yinn Low
- Complete Chinese Cookbook by Ken Hom
- China Moon Cookbook and The Modern Art of Chinese Cooking by Barbara Tropp
- Revolutionary Chinese Cookbook (Hunan) and Land of Plenty (Sichuan) by Fuchsia Dunlop
If you’re into fermented black beans, what’s your favorite dish?
Related posts:
- Stir-Fried Chicken with Black Beans Sauce recipe - a Chinese favorite
- Stir-Fried Pork with Black Beans and Green Beans recipe - from Hunan
Rosa says
I love black bean sauce! It adds so much oomph to stir-fries. Those dishes look ever so scrumptious.
Cheers,
Rosa
Debs @ The Spanish Wok says
Great post. Thanks for into and tips.
I like the sound of the chilli oil with black beans.
I've had a packet of beans in the cupboard for ages and keep forgetting about it, thanks for the reminder.
The Couch Potato says
I look forward to trying those riblets particularly.
Andrea Nguyen says
Um, I had my stash of fermented black beans for a while too and forgot about them in the fridge. With such a large supply, they could not be ignored...
Andrea Nguyen says
Indeed, a good black bean sauce is a gem!
Victoria says
A great article! I just realized that for some reason I have 3 bags of black beans in my pantry. Like you, I also prefer not to rinse them, because I find that rinsing reduces the umami flavor. I noticed that one of the brands includes licorice and orange peel among the ingredients. Do you know if it's a regional variation to cure beans with added aromatics?
iliana says
Great post, and some scrummy-looking recipes which I'll be trying. My favorite way of using black beans is when I steam whole fish: on a heat-proof plate, a few slashes across the fish, with a drizzle of cooking wine, mounded and cavity stuffed with chopped fermented black beans, ginger, and the white & light green scallion parts, served with rice and topped with the chopped bright green scallion parts. Tasty 🙂
Noah says
I usually buy these packed in oil, rather than in salt. Have you noticed a quality difference between the two?
Andrea Nguyen says
Noah, are you buying the beans in a can? I've only purchased them loose, in bags or paper cylinders like what's pictured above. If you have a photo, please share a link to it or email me. Thanks.
Andrea Nguyen says
Oh yes, steamed fish with black beans. Such a fundamental way of using fermented black beans. When I was on a fellowship in Hong Kong, I used to buy steamed pomfret kits from the markets. They were sold on Styrofoam trays with a bit of black beans, ginger, and scallion. Like my fellow students in the dorm, I microwaved it all and poured hot oil and soy sauce on it when done. Not bad back then but your approach is much much better.
Andrea Nguyen says
Fermented black beans used to be used in many parts of China but nowadays, it's a staple in southern Chinese kitchens. What we get in the States comes mostly from Guangdong province in the Yang Jiang area (hence the leading brand's name), which is located next to the Pearl River Delta. A couple of my Cantonese friends say that area is suppose to be famous for producing the fermented beans.
Is the brand that you have with the peel and licorice from any of the locations I mention in the graf above? If there's something on the label with those place names, then it's a reflection of the manufacturer's preference and not so much a regional difference.
Yun Ho says
Alas, black beans are rare commodity in Korea where "traditional" Korean Chinese foods seldom use black beans. However, with the advent of American Chinese foods in Korea, dishes using black beans have surfaced and interestingly enough, many Thai restaurants in Korea use them. Still, whole salted black beans are very hard to find and people rely on bottled black bean sauce instead...
If you still have black beans left over, try stir-fried crabs/lobsters with black beans.
Victoria says
The one brand I have with orange peel and spices is Koon Chun (made in Hong Kong). I don't recall what brand the other two types of beans I have, because I've transferred them into screw top jars for easier storage. I'll have to pay more attention next time. Thank you for explanations! I studied Chinese in college for almost a year, but I find it that now I remember barely enough to decipher labels--still useful time to time! 🙂
Stein says
Hi Andrea,
I made the Hunan style tofu last night. Didn't have fresh shitakes so I soaked my dried ones in the black bean stock for an extra umami boost with great results -- this'll be a new standby recipe. Now on to the riblets!
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Utilizing beans have surfaced and interestingly enough, numerous Thai restaurants in Korea utilize them. Still, entire salted dark beans are exceptionally tricky to identify and individuals rely on packaged dark
Andrea Nguyen says
Smart move on the double use of the dried shiitake! Fermented black beans are little power houses of flavor. Those riblets... oh my goodness good.
Andrea Nguyen says
Could you use the sauce for jjajangmyun? I've been interested in that dish as it seems like that's where Koreans use fermented black beans the most.
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Linh-Dang says
This is neat! We've got a jar of Daitokuji Natto - which isn't at all like the stringy yellow natto but more like these preserved black beans. They're strong, pungent, and pasty - almost like those traditional Chinese medicine pills. Always hard to think up uses for them, but now I can try to think about using them like these fermented black beans.
Karen says
You post inspired me to venture away from my ever present staple of Lee Lum Kee prepared Black Bean Garlic sauce and try the real stuff... I'm debating what should be my first go with them; ma po, spare ribs, the chili oil is a MUST..... though I'm seriously eyeing those clams up above! Thanks for giving me the courage to experiment with these bad boys 🙂
Dennis M Reed says
my favorite dishes include scallops in black bean sauce with bell peppers and onions and, of course, mapo dofu which I prefer over Chinese soft pan fried noodles instead of over rice.
for chili oil, I use my recipe, "Califa's Sichuan Peppercorn and Ghost Chile Oil" (recipe on my site http://dmreed.com/cooking-asian-recipes.php).
rye senjen says
i know this post is ancient......but here is the question. can i amke them myself, have you ever tried....this way they could be organic. thanks for any help. cheers,rye
Andrea Nguyen says
I do not know, Rye. I'm sure it is possible but I have not seen any information about it.
BostonBB says
Like Rye I too am looking to ferment my own. I have the black soybeans but no recipe. I love fermented black beans and keep them in 4 states, sauce, dry as the come, soaked in a mirin and garlic water and some of the soaked taken out on day number 3 to be put in pkgs in the freezer. The are wonderful added to many dishes, all cuisines. Minced soaked ones tossed with olive oil and red pepper flake pasta. The brothy ones into stews, chilis and cassoulet .. I could go on as they give a je ne sais quoi to the dishes.
Andrea Nguyen says
Thanks for sharing your uses for the black magic! I've never fermented them myself and figure that people who've mastered the technique for eons are best left to do it for me.