On 5/4/2015 9:44 AM, JRStern wrote:
> On Sun, 03 May 2015 23:38:35 -0700, sf > wrote:
>
>> On Sun, 3 May 2015 16:46:15 -0700 (PDT), dsi1 >
>> wrote:
>>
>>> The beans are too hardcore for me. The stuff in the jar is more lightweight and comes in a more convenient form.
>>
>> Equal parts salted black beans, onion and grated garlic, cover with
>> oil. Whiz in a blender to make a paste.
>
> First of all, which beans, the frijoles or "black soy" beans?
>
> Second, if you start with dried beans, takes you all day to get them
> ready to roll.
>
> Third, the Chinese version is "fermented", exactly whatever that
> means.
>
> J.
>
http://chinesefood.about.com/od/chin...blackbeans.htm

Definition: These are not the black beans you'll find in Mexican
cooking. Fermented black beans (also called salted or dried black beans)
are made from soybeans that have been dried and fermented with salt;
other spices such as chilies and/or wine and possibly ginger may be
added. Because of their strong flavor, fermented black beans are
frequently paired with other strong seasonings, such as garlic and
chilies. They make a frequent appearance in Cantonese cooking; you’ll
find them in dishes such as Shrimp With Lobster Sauce. Fermented black
beans are normally rinsed before being used in cooking; otherwise, they
will impart too much of a salty flavor to the dish. Often you’ll find
recipes calling for the beans to be mashed with garlic.

Fermented black beans are sold in plastic bags in Asian markets. At
home, remove the beans from the package and store in a sealed container
in a cool, dark place. The beans will last for several months. You can
also find fermented black beans sold in jars - these can be used instead
if necessary but they don't have as much flavor.

If you don’t live near an Asian market, premade black bean sauce is
often available in the international or ethnic section of many supermarkets.