We show you how to prepare a jar of black beans which you add to dishes to create that wonderful and infamous Black Bean Sauce in a matter of seconds.
Time: Prep 10 mins / Cooking 5 mins
Prepare newspaper outside preferably on the floor or wherever you feel comfortable dealing with potential hot oil spillage and spurts.
Boil vegetable oil in pan on high heat
In the meanwhile, chop the black beans so that they are a smaller size
Wash and drain the black beans and set aside.
Place drained black beans into a bowl. Add chilli flakes and mix.
Wait till vegetable oil in the pan is very hot, when smoke is coming off, this till take roughly 10 minutes in total
NOTE: With this next step it is very messy and pungent. It is recommended to do this outside with sheets of newspaper underneath your bowl as the oil may spurt or spill. Be careful dealing with very hot oil.
Pour hot oil onto the black bean and chilli mix. Stir it to incorporate the oil with the black beans. Pour enough to just cover the surface of the mixture.
Leave it to cool.
When it cools store the black bean, chilli oil in a clean jar and store it in the fridge. It can last for a long time. The oil should become very flavoursome over time.
See our black bean sauce recipes, where the recipe asks for fermented black beans add the required amount of this mixture.