For the black bean salad, place beans in a bowl
nch-thick slices. Spoon Mandarin-Black Bean Salad in center of 4 serving
lice of brioche, and the Black Bean Hummus on the other slice
Black Bean Salad:
Combine black beans, corn and minced onion
Beat avocado, cilantro, and lime juice together in a large bowl until smooth.
Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes.
Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat.
Set tofu in a bowl that will fit in a steamer basket, wok or deep wide pan; cover tofu.
Place on a rack over about 1-inch of boiling water in pan.
Cover and steam until hot, about 10 minutes.
Serve warm tofu, topped with Black Bean Sauce or honey.
Add the diced tomatoes, black beans and corn to a colander in the sink and rinse well. Shake well to \"dry\".
In a mixing bowl, toss together all the ingredients. Add salt and pepper to taste.
A NOTE ON THE LIMES: Start with the juice from 1 lime, taste and then add another if you want more lime flavor. Not all limes have the same amount of juice in them, so thought I'd add a note. :).
Serve the Baja-Cali Black Bean Salad as lunch or a side dish -- as is, or with tortilla chips. Enjoy!
rill. Combine garlic, olive oil, black pepper and a pinch of
rom pan.
Add your black bean sauce, sugar, fish oil and
For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.
to maintain temperature. Serve with bean salad on top.
sing fermented beans in whole bean form, place the beans in
ins.
Meanwhile, for the bean salad, combine all ingredients in a
Combine chili, garlic, ginger, black bean sauce, rice wine and stock.
Heat peanut oil in a wok over medium-high heat. Stir-fry bok choy for 1 min. Add black bean mixture and stir-fry for 30 seconds. Add mushrooms and continue stir-frying until bok choy is shiny, evenly coated with black bean mixture and just starting to soften. Transfer to a warm serving bowl. Serve immediately with soy sauce.
0 mins.
To make bean salad, place beans, tomato and onion
Rinse clams thoroughly.
Place in 5 cups of water and bring to a boil.
As soon as clams start to open, remove from stove and set aside and drain.
Prepare black beans by soaking in warm water and mashing it.
Heat oil; add garlic and black bean.
Add broth, sugar, oyster sauce, shoyu, salt and ajinomoto.
Make cornstarch paste by adding water to the cornstarch.
Add to sauce to thicken.
Heat 1 tbsp of the oil in a wok or large skillet on high heat. Stir-fry lamb, garlic and chili peppers for 3-4 mins, until browned, breaking up lumps with a spoon. Transfer to a plate. Cover to keep warm.
Heat remaining oil in same wok. Stir-fry beans and onion for 2-3 mins, until tender.
Return lamb mixture to wok with cabbage, black bean sauce and 1/4 cup water. Stir-fry for 2-3 mins, until cabbage begins to wilt. Serve on a bed of rice noodles topped with bean sprouts and cilantro.
Preheat grill.
Combine lemon zest, oregano and olive oil. Season then rub over chicken to coat. Cook chicken, skin-side down, over medium-low heat for 20 mins. Flip over and cook for another 20 mins, or until cooked through.
Meanwhile, to make the salad, grill or saute chorizo for 2 mins, until crisp. Toss with beans, arugula, spring onions, lemon juice and extra virgin olive oil. Season.
To serve, cut chicken into 4 pieces. Serve with chorizo-bean salad.
Whisk sherry, black bean sauce and sugar in a small bowl until sugar dissolves.
Heat a wok or large frying pan over high heat. Add 1 tbsp oil and swirl to coat surface. Working in batches, stir-fry beef for 2-3 mins, or until browned. Remove from wok and set aside.
Add remaining oil to wok. Stir-fry onion for 1 min. Add carrot and stir-fry for 1 min. Add pepper and zucchini and stir-fry for 2 mins. Return beef to wok along with black bean mixture. Toss until heated through. Spoon into lettuce leaves. Serve.
Preheat oven to 350\u00b0F.
Arrange chicken in a large baking dish. Combine remaining ingredients then pour over chicken, tossing to coat. Chill for 20 mins. Transfer to oven and bake, basting frequently, for 35-40 mins, until cooked through.
Meanwhile, to make the bean salad, heat oil in a frying pan over medium heat. Saute peas and tomatoes for 1-2 mins. Remove from heat and toss with remaining ingredients. Season.