Magic Beans
Magic Beans
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Our purple label chili crisp features fermented soybeans (豆豉, or dòuchǐ) to reach a new level of fun, funky, lip-smacking umami flavor. These are Magic Beans.
Fermented soybeans are the backbone of many Asian dishes— think Sichuanese mapo tofu (麻婆豆腐), Korean noodles in black bean sauce (짜장면), and Cantonese stir-fry. For this reason, our serving suggestions include some of Lani’s childhood favorites from San Francisco’s Chinatown: poached chicken, beef chow fun, steamed clams, noodle soups, and fried rice.
Now, our extended Hei Ma fam loves this on scrambled eggs, bagels, polenta, and our Sunday morning farmers market jook (congee). The littlest members of the fan club even love broccoli now, as long as it has Magic Beans.
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Ingredients: Olive oil, fermented black soybeans (soybeans, ginger, salt), shallots, chiles (guajillo, ancho), sugar, Sichuan peppercorns, mushroom powder, spices, citric acid.
Heat level: Mild. Only sweetness from these guajillo and ancho chiles!
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Magic they are.
It’s the perfect spice, crunch topping that goes with many foods. Pizzaz!
A little disappointed. I have another brand that I prefer.
These beans are so easy to enjoy in salads or with scrambled eggs, as a side to grilled meat. Even people who don’t like spicy food, love these beans.
BEWARE, the "spice" in the list of ingredients above covers up the fact that they include: ginger, cumin, white pepper, cinnamon, STAR ANISE, cardamom, cloves. I hadn't seen star anise included in a chili crisp before and never suspected it could be. I absolutely HATE anise - so that's $32 wasted. I hope to find someone to pawn this onto.