Black soybean
A black-skinned variety of soybean sold as whole dried beans; prized grades show a green kernel inside (青仁黑豆). Customarily dry-roasted until the skins crack before boiling, it gives soups a deep colour and an earthy bean sweetness, traditionally partnered with walnut, papaya or millettia root.
TCM properties
Nature · neutral Flavour · sweet Meridians · spleen、kidney
Traditional food therapy
In Cantonese food therapy black soybean is used to support the kidneys and nourish yin while strengthening the spleen; folk tradition also links it to bright eyes and dark hair.
Cautions: read first
- Keep to a moderate amount if you bloat or feel stuck and gassy.
- People with gout should note the purines in beans.
Preparation
Toasting them in a dry wok (白鑊, a dry pan with no oil) until the skins just crack makes them more fragrant and less gassy; or soak for 2 hours.
Origin
The Northeast is the traditional main growing region. Australian retail stock is labelled American-grown ('American Black Beans'; a green-kernel grade is also stocked)
Availability in Australia
Easy to find
