Monday, January 27, 2014

I was bored so I made some 'black bean sauce.'

I regularly buy black bean sauce, in a jar and keep it in the fridge. It is a useful addition to many dished I cook, some dreamed up on the spot. It is often merely a matter of using what is in the cupboard.
OK, here's my take on a version of black bean sauce. You can of course substitute some of the ingredients and cook it from scratch by buying the black beans from  the 'bulk bins' and soaking them overnight, discarding the water and then cooking them in a slow cooker or on the stove-top on a gentle heat until they are soft, but not quite falling apart.

Take a can of black beans, chop up some garlic (I used 5 cloves--but hey, if you like garlic, bust ya butt!) and fry the garlic before adding the beans. After a few minutes, add a teaspoon of sugar, two tablespoons of any vinegar and the same of  soy sauce. From there, the sky's the limit. Add paprika; a half teaspoon,  star anise, cinnamon and if you like that extra punch---stick in as much chilli as you desire. It is all about taste, but remember, once you put it in you can't take it out! Do things slowly, checking the taste as you go. You don't need to make it too complex; if you wish just add the first 5 or 6 ingredients. Who am I to tell you what you like?
Cool the mixture off and store it in the fridge. With the vinegar in it, it should last a few weeks.
ENJOY---with fish, Tempe or lots of your other favourites---stir fried veggies are great with a slosh of the sauced added at the end of cooking!

My 'take' on black bean sauce.

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