Legumbres

Fermented black beans with garlic

Fermented black beans with garlic
Popularity 14 recipes

Used in multiple popular recipes

Ingredient Information

Name

Fermented black beans with garlic

Category

Legumbres

Popularity

14 recipes

Status

Inactive

Description

Black beans fermented with garlic are a highly valued traditional ingredient in various Asian cuisines, especially in Chinese cooking. They consist of black beans (soybeans or field black beans) that have been fermented together with garlic, which gives them an intense, umami, and slightly salty flavor, with a deep and characteristic aroma. They are primarily used as a condiment or base for sauces that enhance the flavor of dishes such as stews, stir-fries, braises, and marinades.

Origin: This ingredient comes from traditional fermentation in Asia, where it has been used for centuries to preserve legumes and enhance their flavor. Fermentation is a natural process that not only increases the bean's durability but also its nutritional value and flavor complexity.

Properties: Black beans fermented with garlic provide protein, fiber, and bioactive compounds derived from fermentation, which aid digestion and may have probiotic benefits. Additionally, garlic adds antimicrobial and antioxidant properties to the condiment. In cooking, their intense flavor concentration allows for the use of small amounts to achieve a deep and balanced umami profile.

Synonyms in Spanish in Hispanic America: Although there is no exact universal term, in some regions it might be found as "pickled black beans with garlic" or simply "fermented black beans", although its use is uncommon outside of communities that prepare authentic Asian cuisine.

Nutritional Properties

8.7g
fiber
15mg
sodium
149mcg
folate
3.6mg
iron
1483mg
potassium
2.1g
sugars
341
calories
120mg
magnesium
21.6g
protein
1.2mg
vitamin c
62.4g
carbohydrates
0.9g
total fat

Want to cook with Fermented black beans with garlic?

Discover delicious recipes that include this ingredient