Black Bean Soy Ginger Sauce

I make up large batches of this recipe and put the extra in the freezer to save me time on preparing & cooking the beans. If you use canned beans, then it’s probably not worth the trouble of freezing it since it’s so fast to prepare.

This recipe is for 3 people at about 1 generous cup per serving. I serve this over rice noodles, but of course you can do whatever you want with it!

  • 3/4 c. dry black beans/just shy of 2 c. cooked (300 g) black beans
  • 1 1/2 c. water
  • 1/4 c. (60 ml) tamari or preferred soy sauce
  • 1 clove garlic
  • 3 T (45 ml) lime juice
  • 1 T (15 g) ginger
  • 2 c. water
  • 1 tsp szechuan pepper, ground

Once the black beans are cooked, drain and rinse. Then add everything into a blender and blend on high for 30 seconds.

Any of the sauce not used can be refrigerated or frozen for later use.