Black Bean Sauce

2015-01-02
  • 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.

Ingredients

  • 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

Method

Step 1

Soak the dry beans in water for 4 hours. *Optional: Chop beans into smaller pieces.

Step 2

Put all ingredients in a pot and bring to a boil.

Step 3

Reduce heat and let simmer 20 minutes, or until beans are tender.

Comments (2)

  1. posted by barbara Adams on February 2, 2015

    This is a nice prep method, the addition of maple is a nice touch!

      Reply
    • posted by admin on February 4, 2015

      Thanks.:) I love black bean sauce. It is so versatile in the kitchen.

        Reply

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