Black Beans

These small black soy beans, also known as salted black beans or fermented black beans, are preserved by being fermented with salt and spices. They have a distinctive, slightly salty taste and a pleasantly rich smell and are used as a seasoning, often in conjunction with garlic or fresh ginger. Black beans are among the most popular flavours of Hong Kong where their appetizing aroma wafts through the narrow streets. The black beans are inexpensive and often people buy only what they need. Although you can find them in tins marked ‘black bean sauce’, you may also see them packed in plastic bags — these are preferable. In Hong Kong, the black beans are usually used whole or coarsely chopped. Although some recipes tell you to rinse them before using, I notice that most chefs in Hong Kong do not bother with this. The beans will keep indefinitely if stored in the refrigerator or in a cool place.