Beans and Bean Products Chinese Ingredients

Beans and bean products play a prominent role in Chinese cooking, where they are used in much the same way as dairy products are in the West. The soybean, one of the most ancient staples grown in China, is richer in protein than an equivalent weight of any other food. However, because soybeans are hard to digest as beans, they are usually processed into sauces or, more important, into bean curd. Many imitation meat dishes, the backbone of Buddhist vegetarian food, are based on the numerous forms of bean curd. Fermented bean products are very important seasonings in savory cooking, while the red azuki bean, whole or in paste form, is used in many sweet dishes.

Bean Curd, Fresh

Bean curd, fresh Made from a mixture of finely ground soybeans and water, bean curd is used extensively in Chinese cookery.

Bean curd, puffed

Deep-fried pieces of fresh bean curd, used to absorb tastes and juices.

Bean curd sheet

Bean curd sheet Thin, dried sheet of bean curd; has to be moistened before use.

Black beans, fermented

Black beans, fermented Whole soybeans preserved in salt and ginger.

Red beans

Red beans Highly proteinaceous azuki beans, most commonly used for puddings in Chinese cookery.

Red bean paste

Red bean paste Thick paste made from puréed, sweetened red beans, frequently used as a sweet filling.

Bean curd “cheese,” red fermented

Bean curd “cheese,” red fermented Fresh bean curd, fermented with salt, and rice wine.

Bean curd “cheese,” white fermented

Bean curd “cheese,” white fermented Fresh bean curd, fermented with or without chili.

Crushed yellow bean sauce

Crushed yellow bean sauce Purée of fermented yellow soybeans, wheat flour, salt and water.

Szechwan chili paste

Szechwan chili paste Spicy hot paste of dried chili and crushed yellow bean sauce.

Soybean paste

Soybean paste Paste of crushed soybeans combined with chili, sugar and salt.

Yellow beans in salted sauce

Yellow beans in salted sauce Whole yellow soy beans fermented with salt, wheat flour and sugar.

This Ingredient Information was published in 'Yan-kit’s Chinese Cookbook by "Yan-Kit So (Foreword by Claudia Roden)" - p24 to p25'

Black Beans (Feijão Preto Simples)

Brazilians love beans. These tiny legumes show up in some form in almost every meal. Brazil grows red, brown, and white beans, but the black bean is by far the most popular. What is it about a perfectly prepared pot of beans with its enticing aroma and comforting fl avor that makes them so popular? Why not try making some and find out for yourself?

Serves 4 to 6

Ingredients:
• 1 pound black, kidney, or white dried beans
• 8 cups water
• 1 bay leaf
• 1 small red or yellow onion
• 1 garlic clove
• 1 tablespoon bacon fat or vegetable oil
• 1 teaspoon salt
• 1 to 2 sprigs cilantro, optional

On your mark, get set . . .

• Pour the beans, a few at a time, onto a clean baking tray or into a wide bowl. Carefully check for anything that is not a bean, such as pebbles, and discard.
• Pour the beans into a colander and rinse thoroughly with cold water. Using your very clean hands, swirl the beans around the colander to remove any dirt.
• Place the beans in a large pot, cover with the water, and let the beans soak for at least 6 hours or overnight.
• If you don’t have enough time to soak the beans or you just want a quicker method, try this: Place the picked-over and washed beans in a large pot. Add the water and bring to a boil for 2 to 3 minutes. Turn the beans off, cover, and let stand for 1 to 1 ½ hours.

Cook!

• Rinse the soaked beans, add them to a large pot, and place them on the stove.
• Cover with enough cold water to come to 2 inches over the top of the beans. Add the bay leaf.
• Bring the beans to a boil over high heat, reduce the heat to low, and simmer for 1 ½ hours, or until the beans are tender.
• As the beans cook use a large spoon to remove any foam or impurities that rise to the surface.
• After 1 hour, remove and taste a few beans to determine their tenderness. They should be just soft without any trace of a hard center.
• Once the beans have cooked, peel and chop the onion into small pieces, measure 4 to 5 tablespoons, and set aside.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure 1 tablespoon and set it aside.
• Place a 10-inch frying pan over medium heat and add the bacon fat or oil. Sauté the onion and garlic until soft. This will take 4 to 5 minutes. If they begin to brown, immediately lower the heat.
• Using a soup ladle or large spoon, transfer about 1 cup of the beans and a little of the liquid they were cooked in to the frying pan.
• Carefully mash the beans, using the back of the ladle or spoon to create a thick paste.
• Add the mashed bean paste to the large pot of simmering beans. Add the salt and the cilantro leaves, and cook over medium-low heat for another 30 minutes.
• As the beans cook, mash them occasionally to help thicken the liquid. Serve hot.

This Vegetables and Side Dishes recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p54 to p55'