Black Beans

These small black soya beans, also known as salted black beans, are preserved through fermentation with salt and spices. They have a distinctive, slightly salty taste and a rich pleasant smell, and make a tasty seasoning, especially when used in conjunction with garlic or fresh ginger.

They are inexpensive and can be obtained from Chinese or Asian grocers, usually in tins labelled ‘Black Beans in Salted Sauce’, but you may also find them packed in plastic bags.

You can rinse them before use, although this is optional. I prefer to chop them slightly, as this releases their pungent flavour. Transfer any unused beans and liquid to a sealed jar; the beans will keep indefinitely if stored in the refrigerator.