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A Kitchen Conservatory customer asks:

I have been using fermented black beans but somehow don’t seem to get the full flavor. I generally just rinse them and put them in whatever I am making. Is there a better way to do this? Would chopping help? Are there other possibilities? Thanks, Joe in Detroit

Any suggestions?

One Comment for “Stump the Chef: Fermented Black Beans”  

  1. Brenda

    Recipes often call to rinse the fermented black beans, but I have never done that. It is like rinsing roasted bell peppers; you lose some of the flavor. At the least chop the beans or, even better use a mortar and pestle to make a paste with them, and then add them to whatever you are making. If they are going in a sauce, I like to puree them with the sauce.