Black Bean Paste
- 2 tablespoons vegetable oil
- 1 medium to large onion, minced
- 2 jalapeños, seeded and chopped
- 2 cloves garlic, chopped
- 3 green onions, trimmed and sliced
- 4 tablespoons canned black beans or black soy beans
- 1 teaspoon brown sugar
- 1 tablespoon fish sauce
- 2 teaspoons lime juice
Instructions:
Fermented soybeans remind me of garbanzo beans. When
they are cooked and ground they have a somewhat mealy
texture and the fermentation process yields a slightly sharp,
vinegary taste.
- In a medium-sized sauté pan, heat the oil over medium-the onions, jalapeños, garlic, and green onions, and sauté onion becomes translucent.
- Using a slotted spoon, transfer the sautéed vegetables to processor or blender (set aside the oil in the sauté pan). remaining ingredients and process briefly to create a not-paste.
- Reheat the reserved oil in the sauté pan. Transfer the paste and heat for 5 minutes, stirring constantly. If the paste seems thick, add a bit of water.