Asian-Inspired Black Beans


  • 1 tablespoon extra virgin olive oil
  • 1 medium red onion, minced
  • 2 ribs celery, chopped
  • 1 medium red pepper, seeded and 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 bean paste)
  • 1/4 cup molasses
  • 1/2 tablespoon red pepper flakes

Number of Servings : 6

Serving Size: 1 cup


  1. In a medium saucepan over medium high heat, combine olive oil, 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.
  3. 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.

Created by Chef Katy Keck New World Grill, New York