How To Make Black Bean Sauce

Homemade Black Bean Sauce – This is one of the most versatile Chinese sauces that go well with almost any ingredients, and is also suitable for stir frying, baking, grilling, and steaming. Author: Maggie Zhu Course: Main Cuisine: Chinese Keyword: sauce Prep Time: 15 minutes Cook Time: 15 minutes

1 cup fermented black beans 1/3 cup vegetable oil 1/4 white onion, minced 4 to 6 dried chili peppers, torn to small pieces (*Footnote 1) 1/4 cup Shaoxing wine (or dry sherry, or Japanese sake) (*Footnote 2) 1/4 cup light soy sauce (or soy sauce, or tamari for gluten-free option) 1/4 cup sugar (or brown sugar) 1 head garlic (8 to 10 big cloves, minced (*Footnote 3) 1 thumb ginger, minced (*Footnote 4)

Rinse fermented black beans with tap water, drain, and coarsely chop them. I like to leave some bigger pieces of the beans, to give the sauce more texture. (Optional) You can use a food processor to mince all the ingredients. Add black beans, onion, and garlic into a food processor. Blend until both ingredients are minced, but not a fine paste. Heat oil and dried chili peppers in a saucepan over medium heat until warm. Turn to medium low heat. Cook until the chili peppers turn dark, but not black. Stir occasionally. Scoop out the chili peppers and discard them. Add the black beans and onion. Cook and stir, until the sauce looks a bit dry. (The beans will absorb oil at first, but release the oil once they’re cooked.) Add Shaoxing wine, light soy sauce, and sugar. Simmer and stir until the onion turns tender. It takes about 10 minutes or so. The sauce can be easily burned, so make sure to keep the heat low and stir the sauce constantly to ensure even cooking. Add garlic and ginger (if you’re using these ingredients). Continue to cook and stir the sauce until the onion turns very tender. You should see oil floating on top of the sauce. Transfer the sauce to a large bowl to cool off completely. Store the sauce in an airtight jar in the fridge for 2 weeks to a month.

1. Unless you use very powerful chili peppers (such as Thai chili peppers), the sauce won’t become spicy. I only use this step to infuse more aroma to the sauce. I used Chinese dried chili peppers in this recipe, but Korean and Mexican dried chili peppers work too.

1. If you do want a spicy sauce, consider blending in homemade chili oil to the cooked sauce, or add cayenne powder during cooking.2.
2. If you do not want alcohol in the sauce, you can skip this ingredient.
3. I would not recommend using stock here because it shortens the shelf life.
4. However, you can use 2 to 3 teaspoons of chicken bouillon powder if you want to add extra flavor to the sauce.3.

You can use a garlic press to mince garlic faster.4. Ginger is not a must-have ingredient, but if you happen to have it on hand, definitely use it. It adds nice aroma to the sauce.

What is black bean sauce made of?

Is Black Bean Sauce Vegan? Everybody loves this tangy bitter-sweet fermented black bean sauce, but is it vegan? Black bean sauce, also known as douchi and tochi, is made from fermented black soybeans and is an extremely popular flavouring and condiment in Chinese cuisines.

Is black bean sauce healthy?

May promote heart health – Adding black beans to your diet may help lower blood cholesterol and high blood pressure levels. For example, saponin compounds in black beans act as antioxidants with cholesterol-lowering capacities. The beans’ fiber may also help reduce total cholesterol and triglyceride levels ( 4 ).

1. In fact, studies show that for every 10 grams of total fiber consumed, the risk of mortality from heart disease may decrease by 27%.
2. Similarly, consuming 5–10 grams of soluble fiber per day may reduce LDL (bad) cholesterol levels by 5% ( 4, 9 ).
3. Other evidence shows that people who consume beans, including black beans, had an 11% lower risk of heart disease than those who did not consume beans ( 10 ).

However, another study found that consuming 1/2 cup (113 grams) of beans daily had no significant effect on cholesterol levels. So, it is possible that heart health benefits may only be seen if you eat more than this serving size of beans daily ( 10 ).

• Research has also found an inverse correlation between bean fiber intake and blood pressure, specifically that higher fiber intakes result in lower readings ( 4 ).
• In addition, flavonoids in black beans may help prevent platelet aggregation and encourage muscle relaxation, which further contributes to the blood-pressure-lowering effect ( 4 ).

Similarly, another study determined that consuming 3/4 cup (129 grams) of black beans had a vasorelaxant effect, meaning that it helped relax the muscles within blood vessels to lower blood pressure ( 11 ).

Can you make black bean sauce without fermented black beans?

Conclusion – In conclusion, fermented black beans are a delicious and healthy addition to any meal. However, they can be difficult to find and may not suit everyone. The five substitutes for fermented black beans are tianmian sauce, miso paste, hoisin sauce, and black bean sauce.

How to make black bean sauce without black beans?

Conclusion – In conclusion, there are several substitutes for black bean sauce. Hoisin sauce, fermented black soybean paste, miso paste, tianmian sauce, and oyster sauce can all be used as a substitute for black bean sauce in many recipes. Each of these sauces has its own unique flavor profile and texture that may work better than black bean sauce, depending on the dish.

Why is black bean sauce so good?

Published on April 29, 2021 Sichuan Mapo Tofu, Photo: Allrecipes Black bean sauce is an ancient fermented food that’s been produced in China for centuries. Combining flavors of spicy, salty, sweet, and savory, this fermented black bean sauce will often include ginger, chiles, garlic, soy sauce, sugar, and spices.

So we’re talking big, big flavor. A little goes a long way to invigorate stir-fries, fish, vegetable, and meat dishes. Here are some of our favorite recipes that call for a flavor boost from black bean sauce. You can always buy prepared black bean sauce in the store; it’s great to keep in the fridge for quick dinners.

And if you want to try your hand at DIY’ing your own, we’ll start things off with a recipe for homemade black bean sauce. Take a look!

Is black bean sauce high in calories?

#1 Low Carb & Keto Diet App Since 2010 Track macros, calories, and access top Keto recipes. Black bean sauce, store bought (2 tablespoon) contains 5.5g total carbs, 5.1g net carbs, 0.3g fat, 0.8g protein, and 27 calories.

Net Carbs 5.1 g Fiber 0.5 g Total Carbs 5.5 g Protein 0.8 g Fats 0.3 g

27 cals Quantity Serving Size

Can you eat too many black beans?

Nutritional Info – from the WebMD Ingredients Guide Serving Size 0.25 Cup (48.5 g) Calories 165 % Daily Value* Total Carbohydrate 30 g 11% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Vitamin C 0% Iron 11% Vitamin B6 0% Magnesium 0% Calcium 5% Vitamin D 0% Cobalamin 0% Vitamin A 0%

Black beans have been a staple of North American diets for at least 7,000 years. Known as Phaseolus vulgaris in scientific circles, they’re also called “turtle beans” in English and frijoles negros in Spanish. Black beans have a satisfying texture and mildly sweet flavor.

They’re also incredibly healthy, providing multiple vital nutrients with minimal fat and sugar. The antioxidants, fiber, protein, and carbohydrates in black beans make them nutritionally powerful. A diet rich in beans can reduce your risk of several serious medical conditions and help your body to process calories more effectively.

Blood Sugar Regulation Unlike many other foods that are high in carbohydrates, black beans don’t cause a spike in blood sugar. Studies have actually found the opposite. When people eat black beans with rice, their blood sugar levels tend to be lower than if they only ate rice.

For people with diabetes, adding beans to a healthy diet can improve blood sugar control while reducing heart disease risk. Cancer Prevention Research has shown that a diet rich in beans may help to reduce your risk of certain cancers, including those of the stomach, kidney, and colon. Early studies on animals show that beans might also help to fight the growth of breast cancer tumors, but more studies on humans are needed.

Eye Health The antioxidants in black beans can help to protect your eyes against age-related macular degeneration and cataracts, A major research project by the National Eye Institute showed that when people at high risk of advanced macular degeneration took high doses of antioxidants, their risk of the condition decreased by 25%.

Antioxidants also reduced vision loss in the same high-risk group by 19%. Heart Health Studies show that eating beans can lower the total amount of cholesterol and levels of “bad” cholesterol in your blood. This may reduce your risk of developing heart disease. One study showed that eating a single serving of dried beans per day can reduce the risk of heart attack by up to 38%.

Weight Control Surveys have shown that people who eat beans regularly may weigh less and have smaller waists. In one study, a group of obese men who ate mostly beans and other legumes lost more weight and had larger decreases in “bad” cholesterol compared to men following other types of diets.

Scientists believe that these effects come from beans’ high levels of protein, fiber, and slow-digesting carbohydrates. These can all help your body to feel fuller for longer and absorb nutrients better. Black beans are rich in antioxidants, which can protect the cells in your body and reduce your risk of conditions like heart disease and cancer,

Black beans provide you with the following vitamins and minerals:

Vitamin AVitamin CCalcium Folate Magnesium Iron Potassium

Nutrients per Serving One serving of cooked black beans (1/2 cup) contains:

Calories: 114 Protein : 8 gramsFat: 0 grams Carbohydrates : 20 grams Fiber : 7 gramsSugar: 0 grams

Things to Watch Out For Black beans can be high in carbohydrates, so they may not be ideal for people following a low-carb diet. They also contain some difficult-to-digest compounds that can cause gas and intestinal discomfort if you eat too many. To get all the health benefits of black beans, start with dry beans rather than canned.

1. Rinse the beans thoroughly with cold water and soak them.
2. Soaking is an important step for preventing intestinal gas.
3. The best method is the “hot soak.
4. Add 10 cups of cold water to every 2 cups of beans.
5. Bring the water to a boil and leave it at a rolling boil for one to three minutes.
6. Next, take the pot off the heat and let it stand for 4 hours.

After you drain and rinse the beans, they’re ready to cook. Try using your beans to make one of these dishes:

Bean and cheese quesadillaBean enchiladaBlack bean burritoTurkey and bean chiliBlack bean and fruit salsaBean-stuffed bell peppers

Is it safe to eat fermented black beans?

Typically, fermented black beans are not a dish on their own, but rather a seasoning for other dishes, served in a side dish on the table with a meal. They can also be treated as a healthy snack for those in the mood for a salty fix.

Is black bean sauce the same as hoisin sauce?

2. Black Bean Sauce – A key ingredient in many traditional hoisin sauce recipes is black bean paste, therefore, its cousin black bean sauce is great as an authentic substitute. Black bean sauce can be used as a 1:1 substitute for hoisin, While black bean sauce will provide a similar consistency to hoisin sauce, like soy sauce it won’t provide the complex flavors.

How do you know if black beans are fermented?

What Do They Taste Like? – Fermented black beans are very salty, funky, and have a lightly sweet and bitter flavor. The dried beans are hard and chewy but are rinsed and soaked before using. They are not meant to be consumed on their own but rather used as a seasoning in dishes and sauces.

Depending on when they are added to a dish and how long they are soaked, the beans are chewy or soft. Black bean paste and sauce combine pureed fermented black beans with seasonings like garlic and ginger and form a smooth, complex sauce. Fermented black beans have a funky smell, similar to other fermented foods, which mellows upon cooking.

The ingredient adds a strong umami component to savory dishes.

Do black beans need to soak before cooking?

You will also need –

large pot with lid, colander, freezer bags or containers (optional)

The method below uses a ratio of 10 cups of water per pound of dried black beans, if you plan to use a different amount, please adjust accordingly using this ratio. In a large pot or bowl combine the black beans with water at a ratio of 10 cups of water per pound of dried beans. Soak overnight. NOTE: black beans don’t absolutely need to be presoaked before cooking, however I always soak them for three reasons – it speeds up the cook time, helps the beans to cook more evenly, and makes them easier to digest. Once the beans have soaked, you will notice that they have increased in size, indicating that they have absorbed moisture. To quick soak the beans, you will need 1 hour. Place the black beans into the bottom of a large pot and cover with water. Bring beans to a boil. Let them boil for 3 minutes, then remove from heat. Soak 1 hour. The beans will expand, so make sure you cover by several inches of water to allow for this.After soaking using either method, drain and rinse the beans. Place the beans in a large pot and cover again with the same ratio of fresh water. It is important to use fresh water for boiling; the soaking water contains oligosaccharides, released from the beans during soaking, that can lead to digestive discomfort. Once the beans have finished cooking, drain them in a colander. If freezing, allow the beans to cool completely. You can speed this process by rinsing them with cold water, just be sure to drain them completely. Transfer them to a freezer safe container (I recommend resealable freezer bags) and freeze until needed. When ready to use your frozen beans, remove the beans from the freezer and thaw. They can be reheated on the stovetop, added to soups and stews or used however you would use canned beans.

Nutrition Facts How to Soak, Cook and Freeze Dried Black Beans Amount Per Serving Calories 96 % Daily Value* Sodium 17mg 1% Potassium 420mg 12% Carbohydrates 17g 6% Fiber 4g 17% Protein 6g 12% Vitamin A 5IU 0% Calcium 44mg 4% Iron 1.4mg 8% * Percent Daily Values are based on a 2000 calorie diet.

What happens if you don’t cook black beans?

Beans with this texture could be toxic and lead to severe illness. Shutterstock Beans are a delicious pantry staple that are always there in a pinch when you want to throw together a quick yet hearty meal. But while beans might seem completely harmless, experts warn that eating just a couple can have serious consequences if they haven’t been prepared correctly. Shutterstock Although many people buy canned pre-cooked beans, others purchase dry beans to prepare themselves. Opting for dry beans is cheaper, produces less waste, and can help you moderate your sodium intake. However, experts warn that preparing your own beans could be dangerous if not done correctly. Shutterstock If you don’t soak and cook your beans for long enough, you could get ill. Soaking your beans before cooking them is an essential part of the process to ensure you remove the lectins, but soaking by itself is not enough—you must also cook them thoroughly.

What counts as thorough? “Cooked beans should be soft and tender,” Hendija says. If your beans still feel hard after cooking them, don’t eat them, and let them stew for longer. Doctor and medical researcher Daniel Boyer, MD, has a special trick to help you know when your beans are safe to eat. “To know if your beans are done—blow on a spoonful of them,” he says.

“If their skins peel back, then they are done or almost done.” Shutterstock To be safe, at the very minimum, you should follow the FDA’s recommendations when preparing your beans. Per the “Bad Bug Book,” U.K.-based studies suggest that beans should be soaked in water for a minimum of five hours. At that point, you should swap out the tainted water for fresh water, and boil the beans for at least 30 minutes. Shutterstock / Prostock-studio According to the FDA, many beans can be toxic if consumed raw or undercooked, including black, great Northern, kidney, and navy beans. Both Boyer and Hendija say red kidney beans are the riskiest to consume if not soaked and cooked properly, because they have the highest concentration of lectins.

The FDA’s “Bad Bug Book” says that illness related to toxic beans “usually begins with extreme nausea and vomiting within one to three hours of ingestion of the product, with diarrhea developing later within that timeframe.” According to the agency, the vomiting may become severe and could be accompanied by abdominal pain.

And while you’re likely to recover within three to four hours of the onset of sickness, the College of Food, Agricultural, and Environmental Sciences at Ohio State University notes that illness can sometimes result in hospitalization, RELATED: The One Question You Should Always Ask Your Server Before Ordering, CDC Says,

Can you boil black beans without soaking?

If you can cover beans with water and turn your stove burner on, you can make these black beans. From scratch! I believe in us. Let’s do it! For some of you, making beans from scratch may seem like old hat. But for those of us less experienced (hand raised) in the art of buying bulk beans to cook yourself, this recipe is good news. After a little trial and error, research, and testing, we came to realize that if you want black beans that are flavorful, perfectly tender, and not mushy, they actually turn out tastier, less mushy, and deeper in color when you skip soaking before cooking,

Is black bean pasta healthier?

Health benefits: This pasta has almost eight times the amount of protein and iron as regular pasta. Black bean pasta has about 100 more calories per serving than regular pasta; but remember, these are good calories coming from protein rather than empty calories that come from simple carbs in flour-based noodles.

How long does homemade black bean sauce last?

Cooking your black bean sauce Once you’re done, transfer it to a clean jar. This will keep in the fridge for about a month.

What nationality is black bean sauce?

Homemade Black Bean Sauce – This is one of the most versatile Chinese sauces that go well with almost any ingredients, and is also suitable for stir frying, baking, grilling, and steaming. Author: Maggie Zhu Course: Main Cuisine: Chinese Keyword: sauce Prep Time: 15 minutes Cook Time: 15 minutes

1 cup fermented black beans 1/3 cup vegetable oil 1/4 white onion, minced 4 to 6 dried chili peppers, torn to small pieces (*Footnote 1) 1/4 cup Shaoxing wine (or dry sherry, or Japanese sake) (*Footnote 2) 1/4 cup light soy sauce (or soy sauce, or tamari for gluten-free option) 1/4 cup sugar (or brown sugar) 1 head garlic (8 to 10 big cloves, minced (*Footnote 3) 1 thumb ginger, minced (*Footnote 4)

Rinse fermented black beans with tap water, drain, and coarsely chop them. I like to leave some bigger pieces of the beans, to give the sauce more texture. (Optional) You can use a food processor to mince all the ingredients. Add black beans, onion, and garlic into a food processor. Blend until both ingredients are minced, but not a fine paste. Heat oil and dried chili peppers in a saucepan over medium heat until warm. Turn to medium low heat. Cook until the chili peppers turn dark, but not black. Stir occasionally. Scoop out the chili peppers and discard them. Add the black beans and onion. Cook and stir, until the sauce looks a bit dry. (The beans will absorb oil at first, but release the oil once they’re cooked.) Add Shaoxing wine, light soy sauce, and sugar. Simmer and stir until the onion turns tender. It takes about 10 minutes or so. The sauce can be easily burned, so make sure to keep the heat low and stir the sauce constantly to ensure even cooking. Add garlic and ginger (if you’re using these ingredients). Continue to cook and stir the sauce until the onion turns very tender. You should see oil floating on top of the sauce. Transfer the sauce to a large bowl to cool off completely. Store the sauce in an airtight jar in the fridge for 2 weeks to a month.

1. Unless you use very powerful chili peppers (such as Thai chili peppers), the sauce won’t become spicy. I only use this step to infuse more aroma to the sauce. I used Chinese dried chili peppers in this recipe, but Korean and Mexican dried chili peppers work too.

If you do want a spicy sauce, consider blending in homemade chili oil to the cooked sauce, or add cayenne powder during cooking.2. If you do not want alcohol in the sauce, you can skip this ingredient. I would not recommend using stock here because it shortens the shelf life. However, you can use 2 to 3 teaspoons of chicken bouillon powder if you want to add extra flavor to the sauce.3.

You can use a garlic press to mince garlic faster.4. Ginger is not a must-have ingredient, but if you happen to have it on hand, definitely use it. It adds nice aroma to the sauce.

Is Chinese black bean healthy?

4) Warding off heart disease – The fiber, potassium, folate, vitamin B6, and phytonutrient content of black beans, coupled with its lack of cholesterol, all support heart health. This fiber helps lower the total amount of cholesterol in the blood and decrease the risk of heart disease,

1. Vitamin B6 and folate prevent the buildup of a compound known as homocysteine.
2. When excessive amounts of homocysteine accumulate in the body, it can damage blood vessels and lead to heart problems.
3. The quercetin and saponins found in black beans also aid in cardioprotection.
4. Quercetin is a natural anti-inflammatory that appears to reduce the risk of atherosclerosis and protect against the damage caused by low-density lipoprotein (LDL) cholesterol.

Research also indicates that saponins help lower blood lipid and blood cholesterol levels, which prevents damage to the heart and blood vessels.

Is black bean sauce Chinese food healthy?

Is chicken in black bean sauce healthy? – Chicken in black bean sauce is healthy if you do not add too much seasoning. In addition, the black beans have no cholesterol and little saturated fats, making them healthy for the heart. Poultry itself is rich in protein and contains amino acids that improve our mood. Additionally, eating poultry can reduce the risk of heart disease. The known stir-fried chicken dish is less fatty than the usual takeaway entrees as this uses the fine match of ingredients. | Image from noodle_matt

Is Korean black bean paste healthy?

Nutrition/Health Info – Black bean paste contains no cholesterol or saturated fats, and 1 gram of protein per serving. It contains 65 mg of sodium per serving, which is not sufficiently high, but high enough to consider eating in moderation.

Is black bean sauce made from black beans?

What is black bean sauce made of? Homemade black bean sauce is full of only the good stuff, and our black bean sauce recipe has got no nasties. It features fermented black beans (which you can get from your Asian grocer), a whole lot of garlic, ginger, soy sauce and Chinese vinegar.

What does black bean taste like?

Black beans have an earthy, slightly sweet flavor that can be seasoned and enhanced with garlic, onions, and spices such as cumin and bay leaf. This combination of flavors allows the black beans to take on a unique savory quality that is perfect for many dishes and cuisines.

What does black bean sauce taste like?

What is black bean sauce? – Black bean sauce is black soya beans fermented and preserved in salt. This has an intense, salty taste that you either love or avoid. Deeply savoury, when cooked with meat, it is a flavour enhancer. This interesting ingredient is something that Chinese cooks use more for seasoning while cooking rather than as a condiment for dipping.

What is Chinese black bean paste made of?

Not to be confused with Fermented black beans or Black bean sauce,

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Black bean paste, commonly called dòushā ( Chinese : 豆沙 ) or hēidòushā ( 黑豆沙 ), is a sweet bean paste often used as a filling in cakes such as mooncakes or doushabao in many Chinese and Taiwanese cuisines. Black bean paste is made from pulverized mung beans, combined with potassium chlorate, ferrous sulfate heptahydrate ( 皂礬 ; zaofan ) crystal (which in Indonesia is known as tawas hijau, or “green crystal”), or black food colouring.