Asian Black Beans
Created by Chef Katy Keck New World Grill, New York
1 tablespoon olive oil
1 medium red onion, minced
2 ribs celery, chopped
1 medium red pepper, chopped
3 cloves garlic, minced
3 tablespoons grated fresh ginger root
3 cups Black beans, soaked, drained and rinsed
1 to 1-1/2 quarts defatted chicken stock
1/4 cup Black bean garlic paste(fermented Black beans)
1/4 cup molasses
1/2 tablespoon red pepper flakes
PREPARATION:
1. Heat oil. Add onion, celery, pepper, garlic, and ginger. Sauté until the vegetables are translucent.
2. Add Black beans and stir to coat with oil. Add 1 quart chicken stock, and stir in the Black bean garlic paste, molasses and red pepper flakes. Reduce heat and simmer for about 2 hours or until beans are tender and most of the liquid is absorbed. Add remaining chicken stock if additional liquid is needed.
YIELD: Makes 6 side-dish servings
NUTRIENT INFORMATION PER SERVING: