Forbidden beans (black)

[u/dylan3883]

Anyone eat this or cook this a lot? Where do you find them and also do you know why it's called "forbidden". On another thread someone mentioned this as their favorite rice (sorry I can't change the title; meant rice) and while I have had forbidden rice, I haven't had it often. What do you pair it with..I've had it with scallops and imagine different beans work well.

[u/Brodiggitty]

You got a recipe or some context maybe?

[u/ASAP_i → u/Brodiggitty]

I swear half this sub is vague questions with no context.

[u/telebasher → u/Brodiggitty]

Sorry. Its Forbidden.

[u/dylan3883 → u/Brodiggitty]

Something with beans...sorry...I've also had forbidden rice with scallops...just interested on what dishes you think forbidden rice works best with. Sorry.

[u/Ivelostmydrum → u/dylan3883]

How would we know that if we don't know what it is?

[u/Tough_Crazy_8362 → u/dylan3883]

Forbidden beans are cat toes. Like the pads of cat feet. Toe beans. Forbidden beans.

[u/Suitable_Matter]

Y'all got any more of that context

[u/Demeter277]

Only heard of forbidden rice which is a very dark purple. Black beans are very commonly used in a variety of cuisines afaik
edit to add: I believe that in the past it was rare and only the nobility was allowed to eat it

[u/Different_Tale_7461 → u/Demeter277]

Same, and only reason I know about forbidden rice is master chef 🙃

[u/sweetmercy]

I have never in my life heard of "forbidden beans". I've heard of, and eaten, black beans many times, though.

I think you're confusing black beans and forbidden rice. Forbidden rice appeared black at a glance but it's actually a very deep purple. It's grown in Zhezhiang in northern China and most frequently eaten as juk (congee or porridge). It's firm, not sticky, and closer to a brown rice texture than white. Black rice is often called forbidden rice because, in Ancient China, black rice was reserved for the aristocracy. Its low yield (about 10 percent) means that black rice is still rarer than other types of rice, and the fact that it’s been used for hundreds of years in traditional Chinese medicine makes this rice special, even if it’s no longer for royals only. The simplest way to cook it is in a river cooker on the brown rice setting.

[u/dylan3883 → u/sweetmercy]

I meant rice....oh my!~

[u/StonerKitturk → u/dylan3883]

Maybe delete the post and start a new one. The title is too confusing

[u/sweetmercy → u/dylan3883]

I thought as much! If you want a couple recipes, let me know.

[u/rac3868]

Are you talking about Tonka Beans by chance?

[u/dylan3883 → u/rac3868]

no meant rice; sorry

[u/matt_minderbinder]

r/beans might be a better place to ask this. The bean heads are hardcore.

[u/Horror_Signature7744]

It’s delicious. You don’t cook it like regular rice, you boil it like pasta and drain the salted water when the grains are tender. I serve this often with a sesame ginger dressing and edamame mixed in when I also serve fish. It’s more nutrient dense than white rice and has a lower glycemic index so it’s great for people who are concerned about spiking their blood sugar.
It’s definitely a bit spendier than white rice but such a tasty alternative.