Preserved Black Bean

Preserved black beans are soybeans that have been fermented and salted. This traditional Chinese ingredient is typically made by soaking dried soybeans in brine and allowing them to ferment over time. The process gives them a distinct salty, umami flavor and a soft texture.

Manufacturers use preserved black beans primarily as a flavoring agent to add a savory, salty, and slightly fermented taste to dishes. They are a key ingredient in many Asian cuisines, often found in stir-fries, sauces, soups, and marinades. They can also be used in seasoning mixes and rubs.

Preserved black beans are generally recognized as safe (GRAS) by the FDA for use as a food ingredient. They are a source of protein and fiber. However, due to the fermentation and salting process, they can be high in sodium, so moderation is advised, especially for individuals monitoring their sodium intake. JECFA and EFSA have evaluated similar fermented soy products, but specific evaluations for preserved black beans are not widely published.