This uniquely yummy condiment has a little something for everyone—salty, sweet, and umami.
Sometimes a meal needs a little more zing. That’s where sauces like this one come in. Black bean sauce can be drizzled over all kinds of dishes, from fried rice and stir-fries to egg rolls and even omelets! But the fun part is that these aren’t just any old black beans—they’re fermented black beans, which brings out a ton of yummy flavor.
Not only is this sauce delicious, but it’s also quick and easy to make. In only five steps and less than 30 minutes (after soaking the beans), this black bean sauce comes out rich, dark, and thick. The trick is in its bold blend of white onion, garlic, ginger, rice wine, soy sauce, and rice vinegar, plus a pinch of sugar to balance it all out. This unique yet iconic combo of flavors tastes like a song.
Making black bean sauce gets my creative juices flowing! I’m considering all the different ways it could be served, whether it’s for one person or a full dining table. And I’ll have plenty of time to decide, because in the fridge this stuff lasts way longer than most sauces I’ve made. So, whether it’s a party or a quiet night in, having black bean sauce handy is a good idea.
Is Black Bean Sauce Healthy?
Black bean sauce can be a flavorful addition to many dishes and is low in calories and sugar per serving. It may be considered unhealthy because it’s high in sodium, but you can remedy this by using low-sodium soy sauce and vegetable stock. On the plus side, this dish has some protein and healthy fats. While it’s not a significant source of vitamins or minerals, this sauce adds robust flavor and can be enjoyed in moderation as part of an overall balanced diet.
Black Bean Sauce’s Surprising Birthplace
At first glance, this dish bears a striking resemblance to that staple of Mexican cuisine, refried beans. But don’t be fooled by its appearance. Black bean sauce actually comes from China! Also known as black bean paste, this condiment is especially popular in Cantonese cooking.
The beautiful blend of garlic, ginger, rice wine, and soy sauce reflects the sauce’s origins in every spoonful. Like most Asian dishes, it delivers a harmonious blend of tangy umami and salty sweetness. That makes it the ideal topping for fried rice, Chinese noodles, and many more Asian-inspired dishes.
FAQs & Tips
Once cooled to room temperature, black bean sauce can be stored in an airtight container. Refrigerate it like this for up to 1 month, during which time the flavor will ramp up even more. Alternatively, freeze it for up to 6 months. Thaw it in the fridge overnight before reheating and serving. Warm the sauce in a pot on the stove over medium heat, stirring occasionally so it cooks thoroughly.
Traditionally, this recipe calls for fermented black beans, but you can experiment with other types of fermented beans if you’d like. I recommend trying pinto, cannellini, or black-eyed peas because they have a similar size and texture. Just make sure they’re also fermented so that the dish will maintain its strong taste.
Black bean sauce is best made with either Chinese rice wine or dry sherry. But what’s the difference? Rice wine is made from rice, but sherry is a fortified wine made from grapes. Typically, rice wine has a singular and slightly sweet taste, while dry sherry can range from very dry to mildly sweet.
Serving Suggestions
Ah, the moment you’ve been waiting for: The fresh black bean sauce fills the whole kitchen with an enticing aroma, compelling you to prepare something special for it. You could pour it over Purple Rice, drizzle it over Drunken Noodles, or scoop it onto Chinese Chicken Salad. Craving a scrumptious Asian buffet? Try Baked Egg Rolls, Cabbage Stir-Fry, Beef Fried Rice, and Air-Fryer Potstickers with a side of black bean sauce. And for something completely different, consider using this recipe to add interest to a Vegetarian Omelet!
Black Bean Sauce
Ingredients
- 4 tablespoons fermented black beans
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 1 tablespoon white onion minced
- 3 cloves garlic minced
- 2 teaspoons ginger minced
- 2 tablespoons Chinese rice wine or dry sherry
- 2 tablespoons dark soy sauce
- 1 teaspoon rice vinegar
- 2 1/4 teaspoons granulated sugar
- Ground black pepper to taste
- 3/4 cup vegetable stock
- 1 1/2 tablespoons cornstarch mixed with 3 tablespoons cold water slurry
Instructions
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Place the fermented black beans in a bowl, cover with cold water, and soak for 1 hour.
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Rinse, drain, and roughly mash about three-quarters of the beans while leaving some whole for texture.
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Heat the sesame oil and vegetable oil in a small saucepan over medium heat. Add the minced onion, garlic, ginger, and mashed black beans. Sauté for 1 minute until fragrant.
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Add Chinese rice wine, dark soy sauce, rice vinegar, sugar, pepper, and vegetable stock. Bring to a boil, then reduce heat and simmer for 5 minutes.
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Mix in the slurry and allow it to thicken the sauce, then take it off the heat. Use right away or allow to cool, then cover and store in the refrigerator.
Nutrition
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