Beans, Fermented Black

These small black beans are preserved by fermentation with salt and spices. They are never eaten by themselves, but are used as a flavoring ingredient, often coupled with garlic, adding a distinct “Chinese” flavor to foods. They are used with fish (see, for example, Steamed Fish with Black Beans), in sauces (Shrimp in Lobster Sauce), and with meats (Braised Spareribs). Fermented black beans come in bottles, in plastic bags, and in cans; avoid the canned ones because they have a slightly tinny taste. Do not confuse them with dried black beans. Fermented black beans are soft and are speckled with salt. Rinse them slightly before using. The beans will keep indefinitely at room temperature.