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Thai Black Bean Sauce


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


  • 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


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.



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