Black Bean Chili Sauce
Black Bean Chili Sauce is a bold, flavorful blend known for its rich depth and spicy kick. Combining fermented black beans, aromatics, and heat, it delivers a hearty, savory profile that enhances countless dishes. Its robust character makes it a versatile staple in kitchens that love bold, dynamic flavors.
Equipment
- Medium saucepan
- Wooden spoon
- Knife and cutting board
- Measuring spoons
- Immersion blender or regular blender (optional)
Ingredients
- 3 15-ounce cans black beans, undrained
- 4 –6 cloves garlic finely minced
- 1 teaspoon ginger finely minced
- 1 small shallot finely chopped
- 1 tablespoon vegetable oil
- 1 14.5-ounce can crushed tomatoes
- 1 teaspoon sugar
- A pinch of salt
- 1 teaspoon cumin
- 1 tablespoon dried oregano
- 1 tablespoon dried basil leaves
- 2 tablespoons chili flakes optional for extra heat
- 1 –2 tablespoons soy sauce
- 1 –2 teaspoons vinegar rice vinegar or white vinegar
Instructions
- Warm the vegetable oil in a pan over medium heat. Add garlic, ginger, and shallot, sautéing until fragrant and lightly golden.
- Stir in cumin, oregano, basil, and chili flakes. Let the spices toast for 30–40 seconds to release their aroma.
- Pour in the undrained black beans and crushed tomatoes. Mix well so everything combines into a thick, hearty base.
- Add sugar, salt, soy sauce, and vinegar. Stir and adjust the seasoning to your desired balance of heat, saltiness, and tang.
- Let the sauce cook on low heat for 10–15 minutes, stirring occasionally, until it thickens and the flavors blend smoothly.
- For a smoother texture, pulse the sauce lightly with an immersion blender—keep it chunky or go smooth, your choice.
Notes
Salt adjusts carefully because black beans are salty.