Thai Black Beans with Mangoes and Cilantro
Source: Clean Food by Terry Walters
Used traditionally in Thai food, fermented black beans taste like dried and salted beans. They give this dish a strong savory flavor that complements the sweet mango and fresh cilantro and provides welcome warmth during the cold months of winter. Serves 6.
¼ cup fermented black beans
2 garlic cloves
1 tablespoon grated fresh ginger
1 teaspoon roasted red chili paste
2 teaspoons toasted sesame oil
1 tablespoon sucanat (raw sugar)
1 tablespoon lime juice
4 cups cooked black beans
2 mangoes, peeled, pitted and diced
½ cup coarsely chopped cilantro
Soak fermented beans for 2 minutes in bowl with enough hot water to cover. Drain, rinse and drain again. Add garlic, ginger, chili paste, sesame oil, sucanat and lime juice. With handheld blender, mix to combine and set aside.
Heat cooked black beans in pot over medium heat for 4 minutes Add fermented black bean sauce and stir continuously to combine and heat through.
Serving Suggestion: Place beans in a bowl then create a depression in the beans to hold the diced mango and cilantro. Or simply spread the mango and cilantro on top of the beans.
