Legume | Vegan Gluten Free High Protein Low Carb

Black Soybean

Glycine max Allergens: Soy
Black Soybean

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine East Asian
  • Seasonality Year-Round
  • Source Soybeans

The Forktionary Angle

""

Definition

A versatile legume, smaller and darker than traditional soybeans, often used in Asian cuisines for fermented products and stir-fries.

Sensory Profile

TasteUmami, Earthy, Slightly Bitter
TextureFirm, Meaty
AromaEarthy, Nutty
AcidityLow

Technical Metrics

Nutrition Facts

Per 80g (1/2 cup cooked)
Calories446 kcal
Total Fat19.9 g
Saturated Fat2.9 g
Trans Fat0 g
Cholesterol0 mg
Protein36.5 g
Total Carbohydrate30.2 g
Dietary Fiber15.7 g
Total Sugars7.3 g
Calcium200 mg
Iron6.9 mg
Potassium1797 mg

Chef’s Secret

Soak dried black soybeans overnight and then boil until tender for optimal texture, especially if making fermented products.

Substitutions

Best Match

Edamame

1:1

Similar nutritional profile and general use in Asian dishes.

Black Beans

1:1

Good for texture and color in savory dishes, less umami.

Lentils

1:1

Offers similar protein and fiber content, milder flavor.

Chickpeas

1:1

Good for stews and salads, different texture, less common in Asian applications.

Buying Guide

Choose whole, unbroken beans for dried varieties; check for firm, evenly colored beans in canned or frozen options.

Flavor Pairings

Stir-fries Soups Salads Fermented Bean Paste (Dou Chi) Tofu Miso

Recipes Using Black Soybean

Baked Vegetarian Chimichangas Warm Or Cold image 164
Lunch Dinner Party Pacific Northwest Rice

Baked Vegetarian Chimichangas Warm Or Cold

Craving a delicious, healthy, and satisfying vegetarian meal? Look no further! These baked chimichangas are packed with flavor and perfect for everyday dinners, special occasions, or potlucks. A crowd-pleasing recipe that even meat-lovers will adore! This recipe makes a large batch, ideal for leftovers, picnics, and meal prepping. Get ready for a flavor explosion!

See Complete Recipe