Free Shipping on 3 TasteBooks or more Take 10% off TasteBooks using HOLIDAY2014.

Welcome to the new TasteBook recipe beta page. Learn what's new Not quite ready to change just yet? Classic view

Thai Black Bean Sauce


Camp Denali and North Face Lodge, Denali National Park Alaska Note: Serve this sauce over baked or grilled salmon.

Rate this
Save this recipe 3


  • 1C dry black beans
  • 2T sesame oil
  • 2t minced fresh ginger
  • 2t minced fresh garlic
  • 1/2C minced red pepper
  • 1/2C minced green pepper
  • 4T honey
  • 4T cider vinegar
  • 4T soy sauce
  • 12oz unsweetened pineapple juice
  • pinch cayenne pepper
  • 2T cornstarch
  • 2T water
Save a shopping List


Soak beans overnight covered in cold water. Drain and cover again in cold water, bring to a boil, simmer for 1 1/2 to 2 hours. Once beans are tender, strain and run the under cold water. Heat sesame oil in a saucepan over medium heat. Add ginger, garlic, and red and green pepper to oil, and lightly saute 3 to 4 mins, until peppers are slightly soft. Add all the liquid ingredients, cayenne pepper and beans. Bring to a boil, then simmer 10 mins. In a separate dish, mix cornstarch with water. Whisk mixture into the simmering sauce until it thickens. This can be made a day ahead and reheated just before serving. Reheat slowly on a trivet, as it scorches easily.

Recipe Notes

Add a note

Recommended Recipes

Ratings & Reviews

Click to rate this recipe

Powered By ZergNet

Around the Web

We want to know what you think
about the new recipe page design

Give your feedback
create a cookbook

Learn about creating your own custom cookbook

Create a cookbook

More recipes by this author

See more recipes

Follow TasteBook

Receive our weekly featured recipe and the
best of the TasteBook blog right to your inbox.