Pork in Black Bean Sauce

September 3, 2011February 8, 2016 Belinda

Serves 4. This is so easy and delicious and is a great recipe to double.

1lb pork tenderloin (1 pork tenderloin with silverskin removed)
1 tbsp Chinese rice wine or dry sherry
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp cornflour
1 1/2 tbsp peanut oil

1 1/2 tbsp dried Chinese black beans, rinsed and coarsely chopped (available in Asian markets)
1 tbsp garlic, finely chopped
3 tbsp scallions (spring onions) finely chopped
1 tbsp shallots, chopped
1 1/2 tbsp light soy sauce
1 tsp sugar
1 tbsp chicken stock
1 tbsp sesame oil

Cut the pork into thin slices 1 1/2 inches long. Put the slices in a bowl and mix them well with the rice wine or dry sherry, soy sauce, sesame oil and cornflour. Leave to marinate for about 20 minutes.

Heat a wok or large frying pan until it’s very hot. Add half the oil and when it is very hot and slightly smoking, lift the pork out of the marinade with a slotted spoon, put it in the wok and quickly stir fry for about 2-3 minutes. Transfer it to a bowl at once.

Wipe the wok or pan clean, reheat it and add the rest of the oil. Quickly add the black beans, garlic, scallion (spring onions) and shallots. A few seconds later add the rest of the ingredients. bring the mixture to the boil and then return the pork to the wok or frying pan. Stir fry the entire mixture for another 5 minutes.
Turn it on to a warm serving platter and serve at once with some hot steamed rice.

Do-ahead · Gluten Free · Vegetable sides

Mashed rosemary white beans

August 20, 2011September 9, 2022 Belinda

This is lovely as a replacement for mashed potatoes, especially with lamb.

2 (15 oz) cans of cannellini beans, rinsed and drained
2 -3 tbsp olive oil
3 cloves garlic, minced
a few sprigs fresh rosemary, chopped finely
1/3 to 1/2 cup chicken stock
salt and pepper

In a medium saucepan, heat the olive oil, garlic and rosemary over medium – low heat. Saute till fragrant.
Add the beans and chicken stock.
Increase the heat to medium and stir the beans.
Continue to stir until the beans begin to soften, approximately 8 minutes.
Using a potato masher, mash the beans until they reach the desired consistency.
Add the salt and pepper to taste and serve warm.
(I used a bit of cream at the end to make it even silkier and it worked a treat!)

Do-ahead · Gluten Free · Salad · Vegetable-related

Spicy black bean and corn salad

July 16, 2011September 9, 2022 Belinda

I made this for 60 the other day and it was extremely popular. It has a slight kick from the chilies in adobo sauce, but not enough to put anyone off. You can vary that measurement according to your heat tolerance. Start with less and add more after you taste it.

Serves 8 as a salad course. Can be doubled or trebled easily. Nice served with toasted tortilla chips.

Smoked chile vinaigrette ingredients
1/3 cup red wine vinegar
1/2 chile from a can of chipotle chilli in adobo sauce
1/2 tbsp of the sauce from the can of chipotle chilli in adobo sauce
1 tsp sugar (optional)
1/2 tsp salt
1/2 tsp freshly ground black pepper
2/3 cup good quality vegetable oil

In a food processor combine the vinegar, sugar (if used) salt and pepper to taste and minced chilli and sauce. Process and slowly add the oil in a trickle until it’s emulsified. Use immediately or let stand at room temperature for as long as overnight.

Salad ingredients

2 cups (about 1lb) dried black beans, picked over to remove grit or other foreign bodies!
2 tbsps cumin seeds (I roast my own which gives them a more pungent flavor)
about 1 tbsp salt
3 cups canned, drained corn kernels
1/2 cup minced red onion
1/2 cup minced green onions, including some green tops
1/2 cup chopped fresh cilantro (coriander, for the Brits)
2 cups chopped ripe tomatoes or halved cherry tomatoes (less messy)
Fresh cilantro sprigs for garnish

Rinse the beans well under running cold water. Place in a saucepan, add water to cover, bring to the boil over high heat and boil for 2 minutes. Remove from the heat and let stand, covered for 1 hour. Drain

Return the beans to the saucepan and add enough water to cover the beans by about 3 inches. Place over high heat and bring to the boil. Cover the saucepan with the lid slightly ajar, reduce the heat to low and simmer for about 30 minutes.
Stir in the cumin seeds and 1 tbsp salt and continue coking until the beans are tender but still hold their shape, about 30 mins longer. They may be done after 20 mins, depending on the beans. Drain well and cool.

In a large bowl combine the beans, corn, red and green onions, cilantro (coriander) and the vinaigrette and toss well.
Add the tomato and toss gently. Adjust the seasoning with salt.
Garnish with cilantro sprigs and serve at room temperature