Introducing an East-West Fusion Sauce

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]

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

INSTRUCTIONS:

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

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

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