Exploring the Variety of Chinese Beans: A Guide to 5 Essential Types

As someone who loves exploring new ingredients and global cuisines I’m always intrigued by the array of beans used in Chinese cooking. Beans play a foundational role in many classic Chinese dishes lending protein, texture and flavor. But not all beans are created equal – China boasts a diverse range of bean varieties uniquely suited to different culinary uses.

In this article, I’ll provide an in-depth look at 5 of the most essential Chinese bean types to know Understanding these beans can open up new possibilities in recreating authentic Chinese flavors in your own kitchen So let’s dive in and discover what makes each of these Chinese beans special.

Chinese Yard Long Green Beans

The Chinese yard long green bean is definitely the giant of the bunch in terms of size. Also known as snake beans or cowpea beans, these impressively long pods can reach up to 3 feet when fully mature! However, they are usually picked around 2 feet in length once the bean inside has begun to develop but before the pod gets tough and fibrous.

Unlike common green beans, yard long beans grow on vines in clusters and dangle down like giant pea pods. Popular varieties include Red Noodle, Purple Podded, Liana and the famous Yard Long. These beans thrive in warmer climates like China and Southeast Asia.

In Chinese stir fries, yard long green beans add a wonderful crunchy texture along with a slightly grassy, vegetal taste. They can be used similarly to traditional green beans but bring their own unique qualities. These beans also lend themselves well to fermenting into bean curd or bean paste.

Key Facts:

• Also called: Snake beans, cowpea beans
• Length: Up to 3 feet
• Growth period: 70-80 days
• Popular varieties: Red Noodle, Purple Podded, Liana, Yard Long
• Uses: Stir fry, fermented bean curd/paste

Adzuki Beans

Moving down in size, adzuki beans are petite red beans that originated in Asia. Also known as aduki or winged beans, fully ripened adzuki bean pods are much shorter than yard long beans and turn tan in color.

The beans themselves are a vivid crimson shade. Their roundish shape and small size sets them apart from larger, kidney-shaped red beans. When cooked, adzuki beans have a slightly sweet, nutty flavor and meaty texture. This makes them ideal for both savory dishes and sweet desserts in Chinese cuisine.

In addition to being eaten whole, adzuki beans can be mashed into a sweet red bean paste filling for pastries, breads and dumplings. Their sweetness balances richness and adds color and flair.

Key Facts:

• Also called: Aduki beans, winged beans
• Appearance: Small red beans
• Shape: Roundish
• Flavor: Slightly sweet, nutty
• Uses: Savory dishes, desserts, fillings

Fava Beans

Known as “fava beans” in the West, these large, flat pods are called broad beans or faba beans in China. Though classified as a bean, they are actually more closely related to peas in the legume family.

Once mature, the outer pods measure up to 12 inches long, with each pod containing around 7 beans. Resembling large lima beans, fava beans have a distinct angular, oval shape.

These meaty beans are quite versatile in Chinese cuisine. They can be eaten on their own, used dried as a seasoning, or fermented into flavorful bean pastes. A popular Sichuan preparation involves drying and fermenting the beans before stewing them with bold spices like garlic and chili peppers to produce “hot bean paste”.

When purchasing fava beans, look for them frozen and shelled at Asian specialty markets. The outer skin is tough and often removed before cooking.

Key Facts:

• Also called: Broad beans, faba beans
• Pod length: Up to 12 inches
• Bean appearance: Large and angular, similar to lima beans
• Uses: On their own, seasoning, fermented into spicy bean paste

Mung Beans

Mung beans have a completely different look from fava beans. These tiny beans are only around 1/8″ in diameter and come in green, brown or black colors. Also known as “bean sprouts”, mung beans take 90-120 days to mature in warm conditions.

Raw mung beans have a slightly sweet taste, while cooked mung beans are more savory and meaty, making them a popular meat substitute. Common cooking methods include boiling, pulverizing into bean paste, or sprouting into crunchy bean sprouts.

In Chinese cuisine, mung beans can be enjoyed simply flavored with garlic, ginger or other spices as a hearty side dish. Their versatility also allows them to be used as the basis for sweets like ice cream or cakes.

Key Facts:

• Appearance: Small beans, green/brown/black
• Size: 1/8″ diameter
• Maturity: 90-120 days
• Flavor: Slightly sweet when raw, meaty and savory when cooked
• Uses: Meat substitute, side dish, desserts, bean sprouts

Fermented Black Beans

Out of all the Chinese bean varieties, fermented black beans have the most pungent, acquired taste. Known as douchi in Chinese, these black soybeans undergo an extensive fermentation process.

The resulting beans are intensely salty, bitter and sweet. They have a soft, somewhat mushy texture once rehydrated. To use fermented black beans, always rinse off the brining liquid first to remove excess salt. Then let the beans soak in fresh water or cooking liquid to rehydrate.

In Chinese cooking, these strong, funky beans are typically used in small amounts as a seasoning. Their complex flavor adds accent notes to sauces, stir-fries and braises, especially when paired with bold spices like garlic, chilies and ginger. They are also often mashed into a savory black bean paste.

Key Facts:

• Also called: Douchi
• Description: Fermented soybeans
• Flavor: Very salty, bitter and sweet
• Uses: Seasoning, condiment, bean paste
• Preparation: Rinse and rehydrate before use

Discovering New Beans Opens Up New Flavors

Don’t be afraid to incorporate these new-to-you beans through side dishes, in stir fries, as meat substitutes in vegetarian meals, or even blended into creamy desserts and drinks. Their unique textures and flavors unlock all kinds of tasty new recipe potential. Shopping at an Asian grocery store is the best way to get your hands on authentic Chinese bean varieties.

So what are you waiting for? It’s time to kick your cooking up a notch by diving into the dynamic world of Chinese beans!