Green Beans with Fermented Black Beans
by Katie Webster
June 13, 2014 (updated 3/15/23) Jump To Recipe
These Asian-inspired green beans are steamed green beans that are quickly stir-fried in an umami mixture of garlic, finely chopped shiitake mushrooms and fermented black beans (which are fermented and salted black soybeans). They’re a great side dish for holidays or weeknight dinners.
Table of contents
Why We Love These Asian-Inspired Green Beans
These savory Asian-style green beans are steamed then quickly stir-fried with heady umami and deeply savory aromatics including finely chopped shiitake mushrooms, dried fermented black beans and garlic. The combination is outstanding! Pair with Coconut Lime Skirt Steak, Maple Soy Glazed Salmon, Sesame Noodles or Teriyaki Marinated Chicken.
If you want to try something even easier, don’t miss these Simple Skillet Green Beans.
Recipe Highlights
- These Asian green beans come together in only 30 minutes.
- Incredibly umami and so delicious.
- A great side dish for big get togethers.
Key Ingredients
- Green Beans: Any fresh green beans will do. Don’t use frozen.
- Peanut or Canola Oil: These are both fairly neutral, although peanut oil will add a nice nuttiness to the dish. Don’t use olive oil here as the flavor will be off and it has a lower smoke point.
- Shiitake Mushrooms: You could also use white button mushrooms or portobello mushrooms if shiitake can’t be found.
- Dried Fermented Black Soybeans: Common in Chinese cooking, fermented black beans are fermented and salted black soybeans. They are salty, so use them in moderation. Also, like a lot of fermented food, they have a funk factor that in small doses is totally amazing. Look for them in Asian markets or specialty or health food stores. Sub in a good dollop of fermented black bean paste if you cannot find them- but add the paste with the green beans and sherry as it will stick to the pan.
- Dry Sherry or Shao Shing Wine: You could use either of these in this recipe. Shao shing wine is a Chinese rice wine that you could find at any Chinese market or possibly large grocery store.
- Seasonings: Garlic, red pepper flakes, ground white pepper and kosher salt.
Step-by-Step Instructions to Make These Asian-Style Green Beans
Step 1: Boil green beans
Bring several inches of water to a boil in a large Dutch oven or soup pot fitted with a steamer basket. Add green beans and steam, covered until bright green and crisp-tender, 3 to 4 minutes. Remove the steamer basket from the pot and open it up to let the beans cool.
Step 2: Stir-fry Shiitake mushrooms and Aromatics
Meanwhile, heat oil in a large heavy skillet over medium-high heat. Add garlic, mushrooms and red pepper flakes and cook, stirring often until the mushrooms are browned and about half their original volume, 4 to 6 minutes. Add black beans, pepper and salt and stir to coat.
Step 3: Stir-fry green beans with fermented black bean mixture
Add the green beans and sherry or shao shing and stir-fry, stirring often until the green beans are heated through and coated, about 1 minute longer. Serve the Asian green beans while they’re still warm.
FAQs and Expert Tips
Store in an airtight container for up to 3 days in the fridge.
I would recommend making this dish to serve as it’s best eaten immediately and only takes 30 minutes. However, it can be prepared through step one up to one day in advance, then store beans in a sealed container in the fridge. The beans will take a bit longer to reheat in step 3.
For a variation on these Asian green beans, add a teaspoon of fresh ginger to the sauteed aromatics and finish off with a few sesame seeds or sesame oil.
More Green Bean Recipes to Try
- This make-ahead recipe for Orange Ginger Green Beans is a great one for the holidays.
- This recipe for roasted green beans with almonds and thyme is like a cross between Green Bean Almondine and roasted green beans.
- Classic flavors come together in these Green Beans with Walnuts and Balsamic.
- Serve this one chilled in the summer. So fresh! Green beans and corn
- Another cold option for summertime: green beans with basil vinaigrette
- This guide How To Cook Green Beans is a great way to learn more ways to prepare them.
- Our complete list of Green Bean Recipes is a great resource too.
Thanks so much for reading! If you are new here, you may want to sign up for my email newsletter to get a free weekly menu plan and the latest recipes right to your inbox. If you make this recipe, please come back and leave a star rating and review. I would love to hear what you thought!
Happy Cooking! ~Katie
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Asian-Style Green Beans with Fermented Black Beans
- Total Time: 30 minutes
- Yield: 8 cups 1x
Description
These Asian green beans are steamed green beans tossed in an umami mixture of garlic, finely chopped shiitakes and fermented black beans (which are fermented and salted black soybeans). They’re a great side dish for holidays or weeknight dinners.
Ingredients
- 2 pounds green beans, trimmed
- 4 teaspoons peanut or canola oil
- 2 cloves garlic, minced
- 1 cup finely chopped shiitake mushroom caps
- Generous pinch red pepper flake
- 2 tablespoons chopped dried fermented black soybeans
- ¼ teaspoon ground white pepper
- ¼ teaspoon salt
- 2 tablespoons dry sherry or shao shing wine
Instructions
- Bring several inches of water to a boil in a large Dutch oven or soup pot fitted with a steamer basket. Add green beans and steam, covered until bright green and crisp tender, 3 to 4 minutes. Remove steamer basket from the pot and open up to let beans cool.
- Meanwhile, heat oil in a large heavy skillet over medium-high heat. Add garlic, mushrooms and red pepper flakes and cook, stirring often until the mushrooms are browned and about half their original volume, 4 to 6 minutes. Add black beans, pepper and salt and stir to coat.
- Add the green beans and sherry or shao shing and cook, stirring often until the green beans are heated through and coated, about 1 minute longer.
Notes
Make-Ahead: Can be prepared through step one up to one day in advance. Store beans in a sealed container in the fridge. The beans will take a bit longer to reheat in step 3.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stove Top
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup each
- Calories: 81 calories
- Sugar: 5 g
- Sodium: 162 mg
- Fat: 3 grams
- Saturated Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 3 g
Keywords: Green Beans with Mushrooms,Asian Green Beans,Fermented Black Beans and Green Beans
Katie Webster
Katie Webster studied art and photography at Skidmore College and is a graduate of the New England Culinary Institute. She has been a professional recipe developer since 2001 when she first started working in the test kitchen at EatingWell magazine. Her recipes have been featured in numerous magazines including Shape, Fitness, Parents and several Edible Communities publications among others. Her cookbook, Maple {Quirk Books} was published in 2015. She launched Healthy Seasonal Recipes in 2009. She lives in Vermont with her husband, two teenage daughters and two yellow labs. In her free time, you can find her at the gym, cooking, stacking firewood, making maple syrup, and tending to her overgrown perennial garden.
I made this recipe as soon as I read it! Wonderful, it’s a keeper!!!
I am snacking on them warm right now.
I am happy that you liked it!
Well good grief, that flavorful sauce made me eat nearly the whole batch of green beans! Lol,guess that’s a good thing!
★★★★★
Fermented black beans are so good for you but I keep forgetting to look for them in stores. Thanks for this awesome inspiration!
★★★★★
Love this idea – black beans are very healthy for you and I love green beans too!
★★★★★
The perfect side dish! The black bean sauce gives such good flavor!
★★★★★
It’s been a long time since I’ve had fermented black beans. What a delicious recipe with which to start using them again. Thanks! I love how the beans come out so vibrantly green, too, so pretty for the holiday table.
★★★★★
THese are the perfect green beans! Love the texture and the flavors.
★★★★★