Black beans are a legume used in many different cuisines around the world. They are a nutrient-dense food, meaning that they contain a wide range of essential vitamins, minerals and other beneficial compounds that are important for maintaining good health. Black beans, and especially their black skins, contain antioxidants such as flavonoids, which can help protect against cell damage and reduce the risk of chronic disease.
Ingredients for 500g black bean tempeh
- 300g black beans
- 3 tablespoons vinegar (or 1 teaspoon 80% lactic acid)
- 3g tempeh starter culture
Soak the beans overnight or for about 12 hours. Do not remove the black skins as they give the finished tempeh a nice appearance. Drain, place in a large pot, cover with fresh water, add the vinegar and bring to the boil for about 30 minutes. Drain the water and return the hot beans to the pot, removing any excess water by stirring the beans for 1 minute over a medium heat. The beans should still be a little shiny (not too dry) but there should be no excess water. Allow the beans to cool in the pot. Add the tempeh starter and mix well for 1 minute.
Take 2 plastic bags about 12cm x 20cm and poke holes in the bag every 2cm with a thick needle or toothpick. Divide the beans between the bags. Close the bags and flatten the beans evenly. Incubate the beans at 30°C for 36 to 48 hours. The tempeh is ready when the entire surface is covered with dense, white mycelium and firmly bound together.