The invention discloses a method for preparing thrombolytic black curd beans, which comprises the following steps of: soaking high-quality soybean, cooking, cooling, inoculating to mould starter (Aspergillus), fermenting and culturing for 60-72h to obtain black curd bean semi-product; and soaking at the room temperature for 5h-8h, adding glucose 8.0%-10.0% (W/W), sterilizing, cooling, inoculating to 12.0%-15.0% (V/W) Bacillus subtilis seed solution, and fermenting and culturing at 30 DEG C -35 DEG C for 72h-84h. The thrombolytic black curd beans are rich in nutritive compositions such as soluble nitrogen, soluble sugar, water soluble mineral, and free amino acid and functional components such as black curd bean plasmin, polypeptide, soybean isoflavone, etc., and are prepared by performing two-step solid fermentation, i.e. the primary fermentation of the Aspergillus and the secondary fermentation of the Bacillus subtilis, in combination with the conventional black curd bean production technology. The black curd beans have the effects of resisting oxidation, resisting thrombosis and preventing cardiovascular disease.