White hyacinth bean
The dried mature seed of the hyacinth bean (Lablab purpureus), a climbing legume, sold as flattish ivory-white beans in the dried-goods aisle; a dry-fried version (炒扁豆) is also common. It must be cooked right through, after which it turns mealy and mild, lending body and a gentle bean sweetness to slow-boiled soups without dominating them.
TCM properties
Nature · warming Flavour · sweet Meridians · spleen、stomach
Traditional food therapy
In Cantonese food therapy white hyacinth bean is used to strengthen the spleen, dispel dampness and harmonise the middle against summer heat; tradition also substitutes it for Job's tears in dampness soups intended for pregnancy.
Cautions: read first
- Raw hyacinth beans contain lectins, so they must be cooked right through.
- Keep to a moderate amount if you bloat easily or feel stuck and gassy.
Preparation
Soak and rinse, then cook right through; dry-fried hyacinth bean (炒扁豆, the beans toasted in a dry wok first) is held to be better at strengthening the spleen.
Origin
Grown widely across China; Hunan, Anhui and Henan are the main producing areas. Australian Asian grocers stock small Chinese-brand packs; origin not named on the label
Availability in Australia
Easy to find
