California Farm Black Turtle Bean Garlic Paste And Pasta Recipe by Hobby Horseman
Cooking Instructions 1 hour cook, 1/2 hour fry 1 Pour five cups of boiling water with salt and baking soda over 1 cup of dry beans in dutch oven, high flame, bring to rolling boil, when boiling again, lid on top, simmer one hour till beans feel soft when squeezed between thumb and finger. Smell, should be slighty musty. Taste the bean water, called aquafaba. Should taste slightly creamy. Save bean water to stirfry with. One cup dry black turtle beans will make more than three cups fermented soft beans. 2 Make garlic pepper oil by frying garlic cloves with dried red thai pepper chilies in medium hot 251F degree oil. Remove red peppers when they turn black, five minutes, fry garlic cloves a total of 15 minutes to kill botulism, making garlic confit. 3 Make five spice condiment by toasting ingredients 3 minutes in cast iron skillet, till smoking and fragrant, cool, grind in spice grinder. Store in airtight container. 4 Next, add and cook fermented black beans and diced onion in pepper oil with the garlic and Tbs of five spice, add rice cooking wine, palm sugar, soy sauce, cook 10 minutes. Add dissolved corn starch, add ginger, stir and cook 10 more minutes, till oil shimmers on top. 5 Cool and pulse bean mix in food processor till beans are almost pureed. Paste tastes best when there are small pieces of fermented beans left in the paste. Store in fridge or pantry. Safe to store in pantry once pepper oil floats to the top. 6 To make black bean pasta: Boil a nest of rice pasta with 2 cups water in wok till soft, about seven minutes. Add Tsp of bean paste on top of broth and noodles, mix to flavor the noodles and broth, quick and tasty lunch is ready. 7 To make stirfry dinner: In wok, stirfry quarter cup of bean paste with daikon 1 minute, add potato, onion, zucchini, cucumber, stir fry 3 minutes. Add saved bean water, steam stirfried vegetables 10 minutes with lid on. Add Tsp corn starch dissolved in Tbs cold water to thicken the vegetables. Serve over noodles or rice. Looks black but tastes delicious. 8 Crust silken egg tofu in wok in Tbs of sesame oil 2 minutes till firm, top over vegetables on noodles. Serve with pickled vegetables like watermellon rind or kim chi. Enjoy. 1 Pour five cups of boiling water with salt and baking soda over 1 cup of dry beans in dutch oven, high flame, bring to rolling boil, when boiling again, lid on top, simmer one hour till beans feel soft when squeezed between thumb and finger. Smell, should be slighty musty. Taste the bean water, called aquafaba. Should taste slightly creamy. Save bean water to stirfry with. One cup dry black turtle beans will make more than three cups fermented soft beans. 1 Pour five cups of boiling water with salt and baking soda over 1 cup of dry beans in dutch oven, high flame, bring to rolling boil, when boiling again, lid on top, simmer one hour till beans feel soft when squeezed between thumb and finger. Smell, should be slighty musty. Taste the bean water, called aquafaba. Should taste slightly creamy. Save bean water to stirfry with. One cup dry black turtle beans will make more than three cups fermented soft beans. 2 Make garlic pepper oil by frying garlic cloves with dried red thai pepper chilies in medium hot 251F degree oil. Remove red peppers when they turn black, five minutes, fry garlic cloves a total of 15 minutes to kill botulism, making garlic confit. 2 Make garlic pepper oil by frying garlic cloves with dried red thai pepper chilies in medium hot 251F degree oil. Remove red peppers when they turn black, five minutes, fry garlic cloves a total of 15 minutes to kill botulism, making garlic confit. 3 Make five spice condiment by toasting ingredients 3 minutes in cast iron skillet, till smoking and fragrant, cool, grind in spice grinder. Store in airtight container. 3 Make five spice condiment by toasting ingredients 3 minutes in cast iron skillet, till smoking and fragrant, cool, grind in spice grinder. Store in airtight container. 4 Next, add and cook fermented black beans and diced onion in pepper oil with the garlic and Tbs of five spice, add rice cooking wine, palm sugar, soy sauce, cook 10 minutes. Add dissolved corn starch, add ginger, stir and cook 10 more minutes, till oil shimmers on top. 4 Next, add and cook fermented black beans and diced onion in pepper oil with the garlic and Tbs of five spice, add rice cooking wine, palm sugar, soy sauce, cook 10 minutes. Add dissolved corn starch, add ginger, stir and cook 10 more minutes, till oil shimmers on top. 5 Cool and pulse bean mix in food processor till beans are almost pureed. Paste tastes best when there are small pieces of fermented beans left in the paste. Store in fridge or pantry. Safe to store in pantry once pepper oil floats to the top. 5 Cool and pulse bean mix in food processor till beans are almost pureed. Paste tastes best when there are small pieces of fermented beans left in the paste. Store in fridge or pantry. Safe to store in pantry once pepper oil floats to the top. 6 To make black bean pasta: Boil a nest of rice pasta with 2 cups water in wok till soft, about seven minutes. Add Tsp of bean paste on top of broth and noodles, mix to flavor the noodles and broth, quick and tasty lunch is ready. 6 To make black bean pasta: Boil a nest of rice pasta with 2 cups water in wok till soft, about seven minutes. Add Tsp of bean paste on top of broth and noodles, mix to flavor the noodles and broth, quick and tasty lunch is ready. 7 To make stirfry dinner: In wok, stirfry quarter cup of bean paste with daikon 1 minute, add potato, onion, zucchini, cucumber, stir fry 3 minutes. Add saved bean water, steam stirfried vegetables 10 minutes with lid on. Add Tsp corn starch dissolved in Tbs cold water to thicken the vegetables. Serve over noodles or rice. Looks black but tastes delicious. 7 To make stirfry dinner: In wok, stirfry quarter cup of bean paste with daikon 1 minute, add potato, onion, zucchini, cucumber, stir fry 3 minutes. Add saved bean water, steam stirfried vegetables 10 minutes with lid on. Add Tsp corn starch dissolved in Tbs cold water to thicken the vegetables. Serve over noodles or rice. Looks black but tastes delicious. 8 Crust silken egg tofu in wok in Tbs of sesame oil 2 minutes till firm, top over vegetables on noodles. Serve with pickled vegetables like watermellon rind or kim chi. Enjoy. 8 Crust silken egg tofu in wok in Tbs of sesame oil 2 minutes till firm, top over vegetables on noodles. Serve with pickled vegetables like watermellon rind or kim chi. Enjoy. 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