Is Tausi and Black Beans the Same? Here’s What You Need to Know

Have you ever wondered if tausi and black beans are the same thing? If so, you’re not alone! This article will take a closer look at the similarities and differences between these two legumes, so you can better understand their unique qualities and uses.

We’ll look at their flavor profiles, nutritional benefits, and how to use them in recipes.

So, let’s dive in and get the facts you need to know about tausi and black beans!

Is Tausi And Black Beans The Same?

No, tausi and black beans are not the same.

They are both legumes, but tausi are a type of black bean that has been salted and fermented.

Black beans, also known as black turtle beans, are a type of common bean that is dark in color and has a slightly sweet flavor.

In contrast, tausi have a salty and sour flavor, and are commonly found in Chinese dishes.

They are sometimes referred to as Chinese black beans, but they are actually fermented black soybeans.

This fermentation process gives them a unique flavor and texture that makes them different from regular black beans.

Nutritionally speaking, tausi and black beans are similar.

Both are packed with fiber, protein, and other essential vitamins and minerals.

However, tausi are saltier and contain more sodium than regular black beans.

To conclude, tausi and black beans are not the same.

Although they are both part of the legume family, they have different flavors, textures, and nutritional profiles.

What Is Tausi Beans In English?

Tausi beans, also known as cowpeas or black-eyed peas, are a type of legume native to Africa and parts of Southeast Asia.

These beans have a dark-colored seed with a white or light-colored eye in the center.

Tausi beans are a popular ingredient in African, Indian, and Middle Eastern cuisines, known for their nutty flavor and high protein content.

Tausi beans are versatile and can be used in a variety of dishes.

They are often added to soups and stews, boiled and mashed, or dried and ground into a flour.

In India, they are sometimes cooked with spices and served with rice.

They can also be added to salads or served as a side dish.

Tausi beans are a nutritious addition to any diet.

They are a good source of protein, dietary fiber, iron, calcium, and zinc.

They are also low in fat and cholesterol, and can help to regulate blood sugar levels.

Vegans and vegetarians may use them as a meat alternative in dishes.

Overall, tausi beans are a versatile, nutrient-dense legume that can be used in a variety of dishes.

If you’re looking for a way to add more plant-based protein to your diet, or just want to try something new, tausi beans are worth a try!

What Is Tausi Made Of?

Tausi, also known as sweet and sour lotus root, is a popular Chinese dish made with fresh lotus root slices that are stir-fried with garlic, ginger, sugar, vinegar and soy sauce.

The lotus root is first boiled until it’s soft, and then it is stir-fried in a wok to create a complex flavor.

The sugar and vinegar give it a sweet and sour taste, while the garlic and ginger add a spicy kick.

The soy sauce adds a salty umami flavor to balance out the sweetness.

Tausi is usually served with steamed white rice, making it a complete meal.

It’s also a great side dish, as it pairs well with a variety of other dishes.

The crunchy lotus root slices provide a great texture contrast that really elevates the dish.

Tausi has been part of Chinese households for centuries, and its unique flavor combination and crunchy texture make it a favorite among many.

What Are Chinese Black Beans Called?

Chinese black beans, also called fermented black soybeans, are a popular ingredient in many Chinese dishes.

These small, dried soybeans are fermented with a type of mold, Rhizopus oligosporus, turning them dark in color and adding a salty, earthy flavor.

Chinese black beans can be used in a number of ways.

They can be served as a condiment, with garlic and chili peppers added for extra flavor.

They can also be used to flavor stir-fries, soups, and braised dishes, and are a great addition to marinades for proteins like beef and pork.

The beans can also be boiled and mashed into a paste, which is great for dipping or as a condiment.

Chinese black beans are generally sold dried, but can also be found canned or in a paste-like form.

If you buy them in dried form, it’s important to soak them in warm water for several hours before using them.

This helps to soften the beans and make them easier to cook with.

In conclusion, Chinese black beans add a unique and flavorful touch to many dishes.

They are an excellent way to add umami flavor to a meal and can be used in a variety of creative ways.

What Are Black Beans Actually Called?

Black beans, also known as “black turtle beans,” are a type of legume found in Central and South America.

These beans are small and oval-shaped, with a glossy black skin and creamy white interior.

They are a hugely popular ingredient in Latin American cuisine and are used to make many dishes, such as refried beans, soups, stews, salads, rice dishes, and vegetarian meals.

Furthermore, black beans are a great source of essential vitamins, minerals, and antioxidants.

They are rich in protein and fiber and are an excellent source of iron, calcium, magnesium, phosphorus, zinc, and potassium.

These beans are an ideal choice for those looking for a nutritious, low-calorie, and low-fat meal.

They can be cooked in various ways, including boiling, baking, and simmering, and can be added to a range of recipes, such as chili, burritos, salads, and soups.

Black beans are a great alternative to other types of beans, such as pinto beans, kidney beans, and lima beans, and are a great way to add flavor and nutrition to any meal.

What Is Black Beans Called In Nigeria?

Black beans, also known as ewa-epa or black turtle beans, are a type of legume that is native to many parts of the world.

In Nigeria, this bean is widely used in traditional dishes and is often referred to as “black-eye” beans, due to its unique black eye-like appearance.

Ewa-epa is a popular ingredient in Nigerian cuisine, as it provides a delicious and earthy flavor, as well as a range of essential vitamins and minerals.

Not to mention, it also contains antioxidants that can aid in reducing inflammation and improving overall health.

This highly sought-after ingredient is used in many dishes, such as the popular Nigerian stew, ewa-agoyin.

It is also known to help lower blood pressure, reduce cholesterol levels, and control blood sugar levels.

This makes ewa-epa an important staple for any Nigerian kitchen.

What Is Igbo Name For Black Beans?

The Igbo language is spoken by the Igbo people of Nigeria and is also the official language of several African countries.

In Igbo, black beans are commonly referred to as “okpa”.

This word is derived from the verb “kp”, which means “to break” or “to split”, likely referencing the tough outer shell that needs to be cracked in order to access the edible bean inside.

Okpa can refer to a variety of beans, including both black and white beans.

However, it is most commonly used to refer to black beans, which are widely used in Igbo cuisine.

These beans are often cooked with palm oil, onions, and other spices to create a flavorful and nourishing dish.

In addition to being eaten as part of a meal, black beans are also used to make a type of beer called “ogogoro”.

This beer is made by soaking black beans in water and then fermenting the mixture.

Ogogoro is popular among the Igbo and has a rich, earthy flavor.

Overall, the Igbo name for black beans is “okpa”.

This word is derived from the verb “kp”, which means “to break” or “to split”, referring to the tough outer shell of the bean.

Black beans are an important part of Igbo cuisine, being used to make both delicious meals and the popular beer ogogoro.

What Is Tausi Beans In Philippines?

Tausi beans, also known scientifically as Vigna unguiculata sesquipedalis, are a type of black-eyed pea that is popularly cultivated in the Philippines.

The plant is usually grown as a bush, but can be trained to climb, producing long, slender pods with black-eyed peas inside.

It is also known as cowpea, black-eyed pea, or field pea.

Tausi beans are widely used in Filipino dishes, often served as a side dish, fried, boiled, or cooked in sauces.

They provide an extra boost of protein and nutrition to meals, and are even a popular snack food, often sold roasted and salted.

Moreover, Tausi beans are also highly versatile and have been used medicinally for centuries.

The leaves of the plant have long been used to treat ailments such as fever, coughs, and headaches, while the beans can be boiled and their juice used to treat skin conditions like eczema.

Tausi beans are an important crop in the Philippines, providing sustenance to many Filipinos.

They are used in a variety of dishes and can also be used medicinally, making them an important part of the Filipino diet.

What Is Tausi In Chinese?

Tausi is a Chinese condiment made from fermented black beans and also known as black beans, fermented black soybeans, or salted black beans.

It is used in many Chinese dishes, especially stir-fries, soups, and braised dishes for its distinct flavor and savory taste.

The fermentation process used to make tausi gives it an umami flavor that is unique and not found in other condiments.

The beans are soaked in a salty brine for a few days before draining and drying them in the sun.

They are then placed in a clay jar, covered with a cloth and left in the sun to ferment.

After a few days, they are seasoned with salt, sugar, and spices.

Tausi is a great way to add a savory flavor to dishes without overpowering other flavors.

It is often used in combination with other condiments like chili paste and soy sauce for a unique flavor profile.

This condiment can be found in Asian markets and specialty stores.

What Are Nigerian Beans Called?

Nigerian beans, also known as cowpeas, are a type of legume that is widely used in Nigerian cuisine and agriculture.

These beans are typically grown in tropical and subtropical regions, and Nigeria is a top producer.

Cowpeas are highly nutritious and contain protein, fiber, calcium, iron, and other essential vitamins and minerals.

They are used to make a variety of dishes including beans porridge, moi moi, akara, ogbono soup, jollof rice, and akamu.

Cowpeas are also eaten as a snack and used as animal feed, green manure, and as a cover crop.

In conclusion, cowpeas are an important part of Nigerian cuisine and agriculture, providing essential nutrients and improving soil fertility.

What Is Fermented Black Beans In Vietnamese?

Fermented black beans, a popular and unique ingredient in Vietnamese cuisine, are made from small, black soybeans that have been soaked, boiled, and salted before they are left to ferment in containers for up to several months.

This fermentation process gives the beans a deep, rich and salty flavor that is often described as earthy.

The beans are sun-dried and can be stored for up to a year.

Fermented black beans are a versatile ingredient that adds a unique flavor to many dishes, from soups to stir-fries.

They are usually added at the beginning of the cooking process to provide a lovely umami flavor, and are also commonly used as a topping for rice and noodles.

Nutrient-wise, fermented black beans are a great source of protein, iron, and other minerals.

In conclusion, fermented black beans are an incredibly versatile ingredient that is easy to incorporate into many different recipes.

With its salty and savory kick, it is no wonder why this ingredient is a favorite among Vietnamese home cooks.

Whether you are looking to add flavor to your soup or a delicious topping to your noodles, fermented black beans are a great choice.

Final Thoughts

Tausi and black beans may look similar, but they’re actually quite different.

While they have some nutritional similarities, their flavor profiles and uses are quite distinct.

Tausi has a slightly nutty flavor and is usually found in Chinese cuisine, while black beans have a more earthy taste and are used in a variety of dishes.

Now that you know the differences between these two legumes, why not try using each one in a recipe to experience their unique flavors for yourself?


James is an inquisitive, passionate person who loves learning about beans.He has a deep knowledge of their history, nutrition, and cultivation, and loves to share what he knows with others.

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