Tonic Drinks & Waters
Black Bean Juice
traditionally associated with regulating blood pressure, lowering cholesterol, and supporting kidney and liver health
Why people make this drink
Sometimes the most powerful remedies are the simplest. Black soybeans have been used in Chinese food-therapy for centuries, and they carry a natural mild sweetness that makes this drink genuinely pleasant to sip. In modern nutritional terms, black soybeans are rich in anthocyanins (the pigment that makes them dark), plant-based protein, fibre, and minerals — all things with reasonable scientific backing for cardiovascular support. In traditional food-therapy, black soybeans are associated with nourishing kidney and spleen, supporting healthy vision, calming the spirit, and helping with conditions ranging from high blood pressure and elevated cholesterol to fatigue, fluid retention, and watery eyes in the wind.
Who it suits / who should be cautious
- Adults managing high blood pressure or high cholesterol as a supportive daily drink (alongside medical treatment)
- Pregnant women can drink this without concern; those with water retention can add astragalus root and carp for additional diuretic support
- Breastfeeding mothers can drink it too, but 3–4 times a week rather than daily
- People with gout should not drink black bean juice, as black soybeans contain purines
- Those with a tendency toward bloating or gas should start with a small amount; adding a piece of dried tangerine peel (chen pi) during cooking helps with digestive comfort
- People with blood sugar concerns can drink the juice but should eat the cooked beans sparingly — no more than one tablespoon per day
Why these ingredients (the food-therapy logic)
- Black soybeans, green-fleshed (qing ren hei dou): In Chinese food-therapy, black foods are associated with the kidney meridian. The green-fleshed variety is considered more potent for food-therapy than the yellow-fleshed black soybean. The dark skin is rich in anthocyanins. Traditional texts associate black soybeans with regulating blood pressure, clearing dampness, brightening the eyes, and calming the mind.
Ingredients (approximately 3 cups)
| Ingredient | Amount | Notes |
|---|---|---|
| Black soybeans, green-fleshed (qing ren hei dou) | ~75 g (2 liang) | Soak in water for 1 hour first; drain and discard soaking water before cooking |
| Water | 5 bowls (~1.2 L) |
Method
- Rinse the black soybeans and soak in cold water for at least 1 hour (this softens the beans and improves extraction). Drain and discard the soaking water.
- Place the drained beans in a pot with 5 bowls of fresh water.
- Bring to a boil over high heat, then reduce to a medium-low simmer.
- Cook for approximately 45 minutes, then turn off the heat.
- Leave to steep (covered) for 1 hour — this allows further extraction of colour and nutrients.
- Divide the resulting liquid across 2–3 servings and drink throughout the day.
Bro Niu’s tips
The green-fleshed black soybean (qing ren hei dou) is the one to ask for specifically at a Chinese grocery or herb shop — the variety where the bean inside is green rather than yellow. After cooking the beans, do not throw away the solids: drain them, then dry-fry in a pan without oil until fragrant (the skins will begin to split), and keep refrigerated. Eat a tablespoon or two daily as a snack — they are nourishing for kidney and spleen and support clear vision, but do not eat too many at once as they can be heavy on the stomach. Black bean juice can also be applied externally to relieve itchy skin. For those who prefer, making fresh black soybean milk in a soy milk machine is also a nourishing approach, though people with gout should still avoid it.
Community questions answered (selected)
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Q (Irene HO): Is it the green-fleshed black soybean we need? How often should we drink it? Can family members on cholesterol and blood-thinning medication drink it? Bro Niu: Yes, the green-fleshed variety (qing ren) is preferable for food-therapy purposes — ask for it by name at the shop. Drink it 2–3 times a week as a regular habit. It does not interfere with blood-thinning medication. Both your parents can drink it. Cook a batch and keep the cooked beans as a daily snack — one or two tablespoons per person per day. Those with gout should not take it.
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Q (reader): My blood pressure is on the low side (90s/60s). Can black bean juice raise blood pressure? Bro Niu: It is traditionally said to regulate blood pressure in both directions. To further support low blood pressure, add astragalus root (bei qi, 3 qian) and red dates (6 pieces) when cooking the beans. On cooler days, double-steaming some ginseng and antler velvet with chicken is also warming and may help lift blood pressure more decisively.
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Q (Megan): My husband has three highs and has been drinking a cassia seed, hawthorn, and chrysanthemum tea for a month. Can he also drink black bean juice at the same time? Bro Niu: Yes, these two can be taken alongside each other. Have the tea 2–3 times a week and the black bean juice 2–3 times a week. Take both at least 2 hours after his Western medications.
Published March 5, 2012 · Adapted and translated for Nourilo from a traditional home-kitchen recipe. Approx. 4 min read.
