Introducing This Powerful “Roseate” Sauce

I love a good black bean dish—this is my master ingredient of deep comfort.

I developed this magical sauce with Asian and Mediterranean roots.
Named for “roseate” a reddish-rose color.
(I believe this sauce will survive me!)

INGREDIENTS: Find ume plum vinegar in Asian market; its flavor is salty-sour

• Roseate Sauce – Bulk sauce; store in refrigerator
  • ume plum vinegar – 6 TBS
  • tomato paste – 2 TBS
  • neutral oil – 3/4 cup
  • liquid smoke – 1-1/2 tsp, mesquite [or hickory]
  • Worcestershire – 1 TBS
  • pepper – 1/2 tsp
  • sweet onion – 3/4 cup, diced

• BLACK BEANS FARRAGO – Add and subtract ingredients: mushrooms, fennel [for celery] as you please
  • black beans – 1 LB dry [or 3 15 oz cans]
  • water – 5 cups [if cooking dry beans]
  • bay leaves – 2 large
  • olive oil – 2 TBS
  • onion – 2 cups, chopped
  • celery – 1 cup, chopped
  • bell pepper – 2 cups [or mix of sweet and hot peppers]

• TOPPINGS
  • sour cream
  • kalamata olives
  • cilantro, or parsley
  • extra roseate sauce

INSTRUCTIONS:

1. In a blender combine the sauce ingredients and purée
2. Cook the beans until tender, adding just enough water to keep submerged
3. Note: if using canned beans include its liquid and go to Step 5
4. Meanwhile, in a large skillet sauté the vegetables in oil until onions begin to brown; 8-10 minutes
5. Add the vegetables to the pot of beans and simmer for 20-30 minutes
6. Off heat add 1/3-1/2 cup of the roseate sauce; then check for a bold, seasoned flavor

Serve with toppings at the table

©2025 by B. Hettig

L: With pasta, and steamed greens R: With bratwurst, rice, and pickled onions

https://cookshare.net/2017/03/23/cabbage-with-jade-sauce/