Black bean

• The black turtle bean, a small, black variety of the common bean
  Common bean
  The common bean, Phaseolus vulgaris, is an herbaceous annual plant domesticated independently in ancient Mesoamerica and the Andes, and now grown worldwide for its edible bean, popular both dry and as a green bean. The leaf is occasionally used as a leaf vegetable, and the straw is used for fodder....
  
   especially popular in Latin American cuisine
  Latin American cuisine
  Latin American Cuisine is a phrase that refers to typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America...
  
  
• Douchi
  Douchi
  Douchi, also called Chinese fermented black beans, is a flavoring most popular in the cuisine of China, and is used to make black bean sauce....
  
  , a kind of fermented
  Fermentation (food)
  Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. A more restricted definition of fermentation is the chemical conversion of sugars into ethanol...
  
   soybean
  Soybean
  The soybean or soya bean is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse. It is an annual plant that has been used in China for 5,000 years to primarily add nitrogen into the soil as part of crop rotation...
  
   especially popular in the cuisine of China
• The urad bean or black gram
• Any black-colored variety of bean; beans which include black-colored varieties include the soybean
  Soybean
  The soybean or soya bean is a species of legume native to East Asia. The plant is classed as an oilseed rather than a pulse. It is an annual plant that has been used in China for 5,000 years to primarily add nitrogen into the soil as part of crop rotation...
  
  , the azuki bean
  Azuki bean
  The azuki bean is an annual vine widely grown throughout East Asia and the Himalayas for its small bean. The cultivars most familiar in north-east Asia have a uniform red color, but white, black, gray and variously mottled varieties are also known. Scientists presumeVigna angularis var...
  
  , the mung bean
  Mung bean
  ||-HI I RULL||-||}Mung bean , also known as green bean, mung, mongo, moong, moog dal , mash bean, munggo or monggo, green gram, golden gram, and green soy, is the seed of Vigna radiata which is native to Bangladesh, India, and Pakistan...
  
   and the ricebean.
• Blackbean, a common name for Castanospermum australe, also known as the Moreton Bay Chestnut

See also

• Black bean paste
  Black bean paste
  Black bean paste, commonly called dòu shā or hěi dóu shā , is a sweet bean paste often used as a filling in cakes such as mooncakes or doushabao in many Chinese and Taiwanese cuisines....
  
  
• Sweet bean paste
  Sweet bean paste
  Sweet bean paste is a food ingredient used in several Asian cuisines. Within Chinese cuisine, it is primarily used as a filling for sweet desserts and Chinese pastry.-Production:...
  
  
• Zhajiang mian
  Zhajiang mian
  Zha jiang mian is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with Zha jiang , which is salty fermented soybean paste ....
  
  
• Jajangmyeon
  Jajangmyeon
  Jajangmyeon is a popular Korean dish, derived from the Chinese dish Zha jiang mian. It consists of wheat noodles topped with a thick sauce made of chunjang , diced meat and vegetables, and sometimes also seafood...
  
  
• Urad dal
• Red bean
  Red bean
  Red bean can mean:* Azuki bean , most common in East Asia* Ricebean * Any of various red varieties of the common bean , including the kidney bean, Honduran red bean, and Salvadoran red bean...