Like other beans, Fava Beans can be fermented and otherwise processed into sauces, pastes, and potions. They are particularly favord for this in southern China, where they are used in place of the Soy Beans used in the rest of China.
More on Fava Beans
More on Chili Sauces & Potions
More on Products from Beans.
[Doubanjiang]
This is Fermented Fava Beans with no Chilis, and is what Doubanjiang
is in southern China outside of Sichuan and Hunan. In these regions, the
Sichuan type with chilis is called La-Doubanjiang (hot bean paste).
Farther north, bean pastes are made with Soy Beans, rather than Fava
Beans. The photo example is Lian How brand, made in City of Industry,
California, and the most available fermented broad bean paste here
in Los Angeles. Ingred: Bean, Salt, Potassium Sorbate, Sodium Bisulfite.
[Doubanjiang, La-Doubanjiang (outside Sichuan (hot doubanjiang))]
This is an essential ingredient for Sichuan cuisine, and reported to be
used in half of all Sichuan recipes. The photo specimen is Lian How
brand, (City of Industry, California) which is very popular here in Los
Angeles. What chilis are used are not specified, but the Erjingtiao
chilis favored in Sichuan are not available here, and getting pretty
scarce in Sichuan as well. This sauce is a little hotter than the
Traditional version (see below) but not enough to worry about. Unlike
the traditional, it has been ground sufficiently to not need chopping
before use, but it is still coarse, with noticeable bits of chili skins.
This sauce has some oil in it (untoasted sesame oil), which is preferred
by restaurants, as it gives a more intense red color than without.
Unlike the traditionals, it lists no wheat, so is probably celiac safe,
and with sesame oil, soy safe as well. Ingred: Chili, Broad Bean, Salt,
Vinegar, Sesame Oil.
[Doubanjiang, La-Doubanjiang (outside Sichuan (hot doubanjiang))]
This is an essential ingredient for Sichuan cuisine, and reported to be used in half of all Sichuan recipes. The traditional sauce is properly made from Erjingtiao Chilis and peeled Broad Beans, fermented in the hot sun for at least 6 months, including one whole summer. It may be fermented up to 36 months. Pixian Doubanjiang, made in the town of Pixian in Sichuan is a "Protected Designation".
One of the top Pixian brands is Juan Cheng, which makes a variety
of products of differing age, and both traditional versions and versions
with some soy oil included. The photo is of a premium traditional
version. Note that it is very coarse, with lots of chili skins, and needs
to be chopped well for use. Note that many versions, especially the
traditional ones, are not Celiac safe, as they include some wheat flour
to help with fermentation.
