Black Bean Sauce

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* Exported from MasterCook *

 

Black Bean Sauce (for Rice Enchiladas)

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Sauces & Seasonings Vegan

Beans

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried black beans

1 ancho chile pepper

8 cups vegetable broth

1/2 cup onion -- chopped

2 cloves garlic -- minced

1 bay leaf

1/2 teaspoon hot sauce

1/4 teaspoon salt

 

Sort and wash beans and place in Dutch oven. Cover with water 2 inches

above beans and let stand for 8 hours. Drain beans.

Cut pepper in half lengthwise; discard stem and seeds. Combine beans,

pepper, and next 4 ingredients in pan; bring to a boil. Cover, reduce heat, and

simmer 2 1/2 hours or until beans are tender. Discard bay leaf.

Position knife blade in food processor bowl and add half the bean mixture.

Process until chopped. Pour into a bowl. Repeat procedure with remaining

mixture. Stir in hot sauce and salt. Keep warm.

 

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NOTES : Makes 3 cups

* Exported from MasterCook *

 

Stir Fry with Black Bean Sauce

 

Recipe By :

Serving Size : 2 Preparation Time :0:00

Categories : Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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2 tb Fermented black beans

1 tb Minced garlic

1 tb Grated ginger root

1/4 c Sherry/vegetable stock

1/3 c Thinly sliced onions

1 ea Garlic clove, minced

1/2 c Sliced bok choy

1/2 c Julienned red pepper

1 c Napa cabbage, sliced

1 t Honey

1 t Tamari sauce

1 t Cornstarch & 2 ts water

1 c Cooked brown rice

 

SAUCE: Mash together the beans, garlic & ginger root in a mortar &

pestle. Set aside.

 

STIR FRY: In a wok, heat sherry/stock to simmering. Add onion & stir for

3 minutes. Add garlic, bok choy, pepper & cabbage. Cover & steam for 5

minutes. Add honey, tamari & dissolved cornstarch. Cook & stir till sauce

thickens slightly. Remove from heat & stir in 1 tb black bean sauce.

Serve over rice.

 

" Vegetarian Times " September, 1990

 

 

 

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