Green Beans with Fermented Black Beans
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
- Key Ingredients
- Step-by-Step Instructions to Make These Asian-Style Green Beans
- FAQs and Expert Tips
- More Green Bean Recipes to Try
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.
- These Asian green beans come together in only 30 minutes.
- Incredibly umami and so delicious.
- A great side dish for big get togethers.
- 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! ~KatiePrint
Asian-Style Green Beans with Fermented Black Beans
- Total Time: 30 minutes
- Yield: 8 cups 1x
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.
- 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
- 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.
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
- 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
This is such a simple side dish that tastes wonderful! My daughter is always happy to eat her veggies when I make these beans!
This is really a great side dish!! It is so tasty!
LOVED this! I used dry white wine because thats what I had on hand it it was delicious.
Loving how simple and easy these are to make but so flavorful too!
I have never made these before and am so excited to try!
Good savory side to contrast with sweetish chinese or vietnamese mains. I found that the black bean and garlic tended to slide off the oily green beans while I was tasting the dish so added a cornstarch slurry to help it stick to the beans. Would also recommend doing the pre-cook step in the microwave. Wash the beans, leaving some water clinging and zap.
These sound like the beans at A Single Pebble – I am going to go out and look for the fermented beans- can the beans be frozen as only 2T are called for in this dish?
Oh i love a Single Pebble! The mock Eel is amazing! I haven’t had their beens, but now I know to order them. I haven’t ever bought fermented black beans frozen before, but my guess is they would work just fine. I found these at City Market in the international foods section.
Yum, I love the idea of flavouring beans with… beans! I can imagine them being the perfect side dish to so many meals 🙂
Thanks Natalie, so glad these caught your eye.
Oh yum! A Chinese friend made something like this for me once – I loved that salty, funky taste. I can imagine how lovely it is against crisp green beans. These photos are out-of-control gorgeous… that light!
Thank you so much Alanna. I used some of your tips for these photos! No joke 😉 I used the noise reduction slider for the shots with the hand held tongs since I had to jack my ISO.
Nice! It looks so good – glad my tips were helpful. 🙂
My mom loves to make steamed dishes with fermented black beans…so appetizing and delicious. Didn’t expect that you would love them….they are quite ‘aromatic’.
Yes, I like the funk. Ha ha. 🙂
Love the Umami factor in this gorgeous side dish! I am off to find fermented black beans! YUM! Dang, all I got was cod w steamed spinach and pinto beans and potatoes growing up 😉
Just joined your site, so glad I found it!
Yes! you’ll love them. I think cod, spinach and pintos sounds lovely and better than most 🙂 Glad you came by Gwen.
Do you think the same flavor profile would work with broccoli or baby bok choy? The beans look absolutely delish!!
Absolutely Carol! I love the idea of this combo with broccoli.
Green beans rock in my world and my mouth is watering thinking about the combination of ingredients that make these babies “dirty”! Excellent post, Katie!
Why thank you Bill. That is a great compliment. They are so savory! I just had some of the left-overs for lunch and they are still great!
These look so amazing!
I appreciate it Lauren, glad you visited for this one 😉 And thank you for pinning!
These green beans look amazing! What a great added touch of black beans. The perfect side dish for the summer!
Thanks so much Gayle!