#NYE #Tequila #Blackbeans #salsa #salad

Made to go with our Buttermilk Brined & Fried Chicken, in the spirit of beans and lentils being traditionally lucky foods in many cultures.

Tequila Blackbean Salsa or Salad?

Couldn’t find canned black eye peas, so used black beans instead to create this delicious concoction steeped in tequila and spices first, then freshen up with the addition of some finely sliced and diced coriander, capsicum and spring onion.

I slow cooked some finely diced onion and garlic in olive oil, added 2 tins drained cans of black beans, a finely diced red chilli, 1 teaspoon good smoked paprika, salt , 1/2 teaspoon of sugar, a good slug of tequila bubbling away until alcohol reduced the added a cup of water and simmered for about 10 minutes until the water had been absorbed and bean were soft and flavoursome. Then mixed in fresh finely sliced and diced white of 2 spring onions, a handful of coriander and half a small red capsicum.

Adding a good slug of tequila
Simmer until water is absorbed by beans

This was really delicious in its own right but also a great accompaniment to our fried chicken and an excellent vegetarian option for our picnic.

“Freshened” up and adding crunch with spring onion, capsicum and coriander.

Beef and black bean with chilli

Last night we decided on Chinese in celebration of Chinese New Year. This recipe is based on Kylie Kwong’s Braised Chicken Drumsticks with black Bean and Chilli but is much quicker made with thinly sliced beef. Of course we have all had Beef and Black Bean Sauce in Chinese restaurants but this dish is a bit different made with salted black beans and “blackened”chilli.

I have added green capsicum and mushrooms for a satisfying one dish meal all cooked in the wok.

Prep time: 15 minutes Cooking time: 20 minutes
Ingredients

500g very thinly sliced beef (I use rump steak)
1 tablespoon light soy sauce
1 tablespoon brown sugar
1 tablespoon malt vinegar
1 teaspoon sesame oil
3 red chillies sliced in half
3 green chillies sliced in half
1 onion sliced thickly
1 green capsicum deseeded and sliced
3 large mushrooms sliced thickly
5cm piece of ginger
4 cloves garlic
1/2 bunch spring onions sliced on the diagonal
1 tablespoon chilli oil (optional)
2tablespoons salted black beans
100ml Shao Hsing wine or dry sherry
1/2 cup water
3 tablespoons vegetable or peanut oil

Method:

1. Mix soy sauce, sugar, sesame oil and vinegar in a small bowl and set aside.

2. Pound garlic and ginger to a paste and set aside.

3. Slice beef if needed, slice capsicum, onion, spring onion, mushrooms and halve chillies

4. Heat vegetable oil in a wok, then add halved chillies and cook to slightly blacken. (Make sure your exhaust fan is on!) Remove from oil and set aside to drain on paper towel.

3. Add onion, ginger and garlic, capsicum, salted black black bean and chilli oil to pan and cook stirring for 1-2 minutes until fragrant and onions begin to soften.

4. Add Shao Hsing wine and soy sauce mixture and mix through, then add beef and stir fry first until browned, then add half the spring onions, mushrooms and water and cook for 3-4 minutes until capsicum softens and beef is done to your liking. Don’t overcook as beef will get tough.

5. Garnish with green parts of spring onion that you have reserved and chillies and serve with jasmine rice.