Black Beans with Roseate Sauce

Introducing an East-West Fusion Sauce

With a Burger Steak and British Baker

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

For this version I developed a magical sauce from Asian and Mediterranean roots. I named it roseate for it’s reddish rose color.”

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

  • Roseate Sauce – Bulk recipe; 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
  • Bean Dish – 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]

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


  1. Make the sauce: purée the ingredients
  2. Cook the beans until tender, adding just enough water to keep submerged
  3. Note: if using canned beans combine with enough water to just cover
  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

Ready for Fresh Herbs and a Bottom Dish

Serve with toppings at the table

Recipe by B. Hettig

For Jade Sauce, a green sister of this tangy condiment head over to the link below

3 thoughts on “Black Beans with Roseate Sauce

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