Recipes for Fermented Black Beans

Ingredients

• 200g firm tofu, cubed
• 2 tablespoons expired fermented black beans, rinsed
• 1 tablespoon vegetable oil
• 2 cloves garlic, minced
• 1 small onion, sliced
• 1 bell pepper, sliced
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch, dissolved in 2 tablespoons water
• Salt and pepper to taste
• Cooked rice, for serving

Instructions

1. Heat the vegetable oil in a large pan or wok over medium heat.
2. Add the minced garlic and sliced onion, and stir-fry for 2 minutes until fragrant.
3. Add the cubed tofu and stir-fry for 5-6 minutes until lightly browned.
4. Add the sliced bell pepper and expired fermented black beans, and stir-fry for another 2 minutes.
5. In a small bowl, mix together soy sauce, cornstarch mixture, salt, and pepper. Pour the mixture into the pan and stir well.
6. Continue cooking for 2-3 minutes until the sauce thickens and coats the tofu and vegetables.
7. Serve the stir-fried tofu with cooked rice.
8. Enjoy!

Ingredients

• 1 cup slightly expired fermented black beans
• 2 cups mixed salad greens
• 1 cucumber, sliced
• 1 red bell pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Rinse the fermented black beans thoroughly under cold water and drain.
2. In a large bowl, combine the black beans, salad greens, cucumber, red bell pepper, cilantro, and green onions.
3. In a small bowl, whisk together the lime juice, olive oil, salt, and pepper.
4. Pour the dressing over the salad and toss to combine.
5. Let the salad sit for 10 minutes to allow the flavors to meld.
6. Serve chilled and enjoy!

Ingredients

• 1 cup expired fermented black beans, rinsed
• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups vegetable broth
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Sour cream and chopped green onions, for garnish

Instructions

1. Heat the vegetable oil in a large pot over medium heat.
2. Add the diced onion, minced garlic, carrot, and celery. Sauté for 5 minutes until vegetables soften.
3. Add the expired fermented black beans, vegetable broth, cumin, paprika, salt, and pepper. Stir well.
4. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes, until the flavors meld together.
5. Using an immersion blender or regular blender, blend the soup until smooth and creamy. Be careful when blending hot liquids.
6. Return the soup to the pot and heat over low heat until warmed through.
7. Serve the black bean soup hot, garnished with a dollop of sour cream and chopped green onions.
8. Enjoy!