Black Bean

The process of drying black soy beans and then fermenting them with salt was discovered in China some 2500 years ago. Black beans taste very pungent and salty and are used with garlic and often chilli to flavour meat and to subdue fishy flavours in Chinese cooking. Available in dried form or canned in brine, dried black beans must be soaked in cold water for 30 minutes before use to remove the excess salt; canned black beans need only be rinsed lightly under running cold water for a few minutes. Available: Asian food stores.