RECIPES

Black bean sauce

This is a Green and Away developed recipe, the regulars now know that when this dish is on, their other favourite Chinese wraps, made with the extra bean sauce, are always on the menu shortly after. For more details about Green and Away see greenandaway.org

Ingredients
(serves 4 with leftovers for Chinese wraps)

• 120 grams black beans - soaked over night
• 2 medium onions - chopped
• 2 cloves garlic - chopped
• 1 teaspoon of Chinese five spice
• -1 teaspoon chilli
• 700 ml water
• 2-3 desert spoons rice flour to thicken
• Salt to taste or timer or soya sauce
• Oil for frying
• 1 med size thick-bottomed saucepan with lid

Method

• Fry the onion and garlic then infuse with the Chinese spice and chilli. Adding more if you like it hot.
• Put in the rinsed and drained beans and add the water, cover with the lid, simmer for about one to one and a half hours stirring regularly; add more water if it looks like drying out.
• Once the beans are cooked the sauce around them should be getting quite thick, if you would like it thicker use the rice flour to do so.
• Sprinkle it in a dessertspoon at a time, stirring over a low heat for a minute or so to allow it to thicken properly before adding more if necessary.
• Season to taste.

Ready for serving with a delicious stir-fry.

Leftovers:

Keep up to 3-4 days in the fridge. The bean sauce used to perhaps flavour some sauteed mushrooms, or as a great base for Chinese style wraps ideal for a quick lunch with sprouts, finely shredded cabbage and pepper.