Big Spoon Sauce Co.
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 Big Spoon fam loves this on scrambled eggs, bagels, polenta, and our Sunday morning farmers market jook (congee). The littlest members of the fam 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, chili peppers, sugar, Sichuan peppercorns, mushroom powder, spices, citric acid.
Heat level: Mild.
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I love my magic beans! They really add flavor to so many things...or right out of the jar! Thanks Big Spoon!
So good on so many dishes. My favorite! Looks and tastes delicious on top of Tamari marinated eggs. 🤤
I am a chili crisp fanatic. I make my own and I’m pretty dang good at it if I say so myself. Literally nothing compares to magic beans and Loni and Nate’s other creations. Plus, they are a small business run by lovely humans. Color me an addict but I can’t live without magic beans in my kitchen.
I can't say enough about the quality of ingredients, the flavors and the dishes these products can take to another level. Just add a spoonful to some white rice and WOW! Fried eggs in chili crunch, Wow!
Our household cannot have enough of these chili crunch flavors on hand, highly recommend!
This is a favorite in our household. Love the flavor! Is good for those with (or a want) for a tiny spicy level. This is a staple.