Dirty Green Beans with Fermented Black Beans via

green beans with fermented black beans ~ aka dirty green beans

  • Author: Katie Webster
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 cups 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: Asian


Steamed green beans tossed with an umami mixture of garlic, finely chopped shiitake mushrooms and fermented black beans. I’m calling it Dirty Green Beans. {Vegan, low-carb and gluten-free.}



  • 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


  1. 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.
  2. Meanwhile, heat oil in a large heavy skillet over medium0high 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.
  3. 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.


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.


  • 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

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