Fermenting legumes is the process of allowing naturally occurring or added microorganisms like bacteria or yeast to break down compounds in legumes such as lentils, chickpeas, soybeans, or mung beans.

It's no secret that what you eat significantly impacts your health. The Western diet, often characterized by high levels of ultra-processed foods, added sugars and unhealthy fats, has long been linked ...

Challenged with fermented black beans, Barrelhouse Flat bartender Dan Smith initially confused them with natto, Japanese fermented soybeans, a past challenge ingredient. Fermented black beans turned ...

Inspired by his Southern childhood, Kevin West presents 220 sweet and savory recipes for jams, pickles, cocktails and more in Saving the Season (Knopf, 2013). From the novice to the professional, ...

Q. I have come across a number of Chinese recipes that call for fermented black beans. Where I can find these? Fermented black beans are a seasoning agent in Chinese cuisines. As the name suggests, ...

While both are in the legume family of plants, there are a few key distinctions when it comes to beans vs. lentils. “Beans are larger, take longer to cook, and come in a variety of types like black ...