Black Bean Sauce2015-01-02
- Prep Time : 5m
- Cook Time : 20m
- Ready In : 4:25 h
We are working on cutting down our meat consumption and discovering the wonderful world of beans.
I LOVE black bean sauce, especially as a meat marinade LOL, but it was really good over rice too. (Pictured with rice and vegetables cooked in chicken broth. I know, I know – chicken isn’t a vegetable. Sigh.)
This is quite different from my old store bought brand (which was great, but so full of unpronouncables – another thing we’re cutting down on:\) but very good, and very easy!
I used dry beans, but you could definitely cut down the timeline by using canned beans.
I prefer a thin sauce, but this could be thickened up with a pinch of cornstarch to your liking.
The beans could be strained out and eaten separately if you don’t want them in your sauce.
- 1 cup dry black beans
- 2 1/2 cups water
- 2 tbsps. soy sauce
- 1 tbsp. grated ginger
- 1 tbsp. lemon juice
- 1 tbsp. crushed chilli pepper flakes
- 1 clove garlic, minced
- 1 tbsp. maple syrup or honey *optional
Soak the dry beans in water for 4 hours. *Optional: Chop beans into smaller pieces.
Put all ingredients in a pot and bring to a boil.
Reduce heat and let simmer 20 minutes, or until beans are tender.