black soybeans

just bought black beans at a vietnamese store, bag says black SOY beans, are these the same as South American black beans ?

  • Posted by: emcsull
  • March 29, 2014


cookbookchick March 30, 2014
Here's a recipe from Epicurious using black soybeans. Is this like what you've tasted in a Korean BBQ restaurant, sexyLAMBCHOPx?
sexyLAMBCHOPx March 30, 2014
What are the black moist beans served a Korean BBQ restaurants?
cookbookchick March 30, 2014
I just bought some fermented black beans from a Chinese grocery. I have never used them before and I wanted to experiment. My understanding is that they are VERY salty and used as an accent to various dishes, not as a dish of beans on their own. If your beans are not salty (can you taste one?) then they are probably good to go as you would do with any dried bean. As I say, I have no experience cooking either type of black soybean, but that is what I am surmising from a bit of research. I'm sure there are others on Food52 who can offer more expert advice.
emcsull March 30, 2014
it's me with the beans again. Thing is, they are DRIED, does one ferment beans and then dry them again ? They look like small black lima beans. Guess I will just soak them and cook them and see what they look like !
inpatskitchen March 29, 2014
Black soy beans are a variety of soy beans that have a quicker cook time than black beans. I've only found them canned and found that they are great for low carb diets, high in fiber and protein and are substitute friendly for regular black beans.
cookbookchick March 29, 2014
I don't think so.
Tarragon March 29, 2014
P.S. the Asian fermented soy beans are delicious in stir-fry sauces, or to use when steaming fish.
Tarragon March 29, 2014
No, they are different. I believe that Asian black beans are regular soy beans that have been fermented. The black bean used in Latin (and other) dishes that are commonly known as black beans are a different bean (turtle bean).
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