Preserved Black Beans with Ginger

I had bought these previously but wasn't too impressed as I was soaking them for 24 hours, as some blogs and reviews advise and they just tasted bland and squidgy. Then I saw someone suggesting to only soak for 20 minutes, what a game changer. I made a delicious and authentic black bean sauce with these.

If you want to make authentic Chinese takeaway black bean sauce these are a must. A full tablespoon will make a delicious flavoursome sauce, this carton will make a lot of dishes, for extra kick we add a little chilli

These are definitely the fermented beans you'll see in Chinese take-ways. I'm not sure if you can get the exact "Beef in black-bean sauce" flavour on your own just with these, though. I may try soaking them in soy sauce first and/or make a paste with them (half paste + half beans to make the sauce.

Love these dried black soya beans. This really is the best way to make homemade black bean sauce. You can keep them in a sealed container in the fridge for many months, so although they seem expensive, as you only need a teaspoon or two for each meal, they go a long way.

Fabulous

‘Standard’ black beans are not the same and do not work. This is what you need to make black bean sauce. Have used them twice [ still plenty more in the pack ) and the results were a little bitter but that may be due to the recipe… will adjust until desired flavour reached!

Exactly what you need for a good black bean dish

Black beans just as described and will keep for ages if kept in airtight packaging, just make up a portion and store in the fridge in a jar.