Black Beans

These small black soybeans, 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. Together, they are among the most popular flavours of southern China, and their aroma stimulated my appetite as I walked through the busy, narrow streets of Guangzhou (Canton). Inexpensive, shoppers usually purchase only as much of them as they need for a day or so. They are easy to find in the West and I see them often in supermarkets. You can can find them in cans marked “Black Bean Sauce,” but I prefer those packed in plastic bags. In China, the black beans are usually used whole or coarsely chopped for a more pungent flavour. Although some recipes say to rinse them before using, I notice that most chefs in China do not bother with this. The beans will keep indefinitely if stored in the refrigerator or in a cool place.