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Fermented beans, such as black soybeans, green beans, and black beans, are commonly used in Asian cuisine and have a unique flavor and texture. Fermentation increases digestibility and vitamin levels. Different types of fermented beans are used in various dishes, including black bean sauce and natto in Japan. Dilly beans and fermented pinto beans are popular in Latin cuisine.
Fermented beans are those that have been dried and then fermented with various spices and salt. These types of beans are most commonly used in Asian cuisine. Many different types of beans can be fermented, including soybeans, green beans, and black beans, among many others. All types of fermented beans have a unique flavor and texture.
Almost all beans are high in sugar and starch. When beans are fermented, bacteria — or, less commonly, yeast — convert the natural sugars and starch into lactic acid. This process increases the digestibility of the beans and their vitamin levels.
Often called Chinese black beans or salted beans, black beans are actually made from black soybeans that have undergone the fermentation process. When purchased, these beans are often sold in their dried form and must be rinsed before using due to their high salt content. They can be served whole or can be dipped or mashed before using. Black bean sauce, a common ingredient in many Chinese recipes, is made from these fermented beans.
Fermented soybeans, which have undergone a slightly different fermentation process than Chinese black beans, are deep brown in color and have a very strong scent. Popular in Japan, these beans are commonly referred to as natto. They are often served for breakfast alongside sticky rice.
Dried beans are green beans that have been pickled or fermented. This type of fermented beans have been immersed in a bath of water and salt with added spices until they begin to oxygenate. This will be evidenced when the beans begin to emit tiny air bubbles which signal the start of the fermentation process. Dill is added to the salt water solution, which is how these fermented beans get their name. Dilly beans are a popular addition to a bloody Mary cocktail in place of a celery stick.
Yellow wax beans are also often fermented. Similar to dilly beans, these beans are fermented in water and spices, usually including garlic. The garlic contrasts well with the flavor of the waxy poultry bean, which for some can tend to be a bit bland. These beans are often added to salads or can be served in place of pickles along a burger.
Fermented pinto beans are a nice addition to any Latin meal. They can be added to tacos, salads, and even breakfast burritos. These beans can also be easily mashed up to create a chunky paste that can be used in place of refried beans.
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