Black soybeans

Black soybeans are the dark and small seeds of the soybean plant (Glycine max), a legume native to East Asia, particularly China, where it has been cultivated for thousands of years. Unlike traditional common black beans, black soybeans have a high protein content and are an excellent source of essential amino acids, fiber, antioxidants, B-complex vitamins, and minerals such as iron, calcium, and magnesium.

In cooking, these beans are used both whole, soaked and cooked, as well as fermented to prepare traditional products such as miso or fermented black bean paste, providing an intense umami flavor and creamy texture to a wide variety of dishes.

In the context of Latin American recipes, although their traditional use is not as common, they are also known as black soy or simply black soy to differentiate them from the more common yellow soy. It is important not to confuse them with common black beans (Phaseolus vulgaris), which belong to a different family and have different nutritional and culinary properties.

Their use in recipes is ideal for those seeking plant-based ingredients rich in protein, suitable for vegetarian or vegan diets, and for providing an additional nutritional boost to soups, stews, salads, and fermented dishes.