HOMEMADE CHILI OIL WITH BLACK BEANS
This recipe for Chili Oil with Black Beans is precisely what it sounds like: delicious. Chili Oil with Black Beans. Chili oil made with our tried-and-true method and plenty of salty fermented black beans.
Those who adore our homemade chili oil will also adore this version, which includes black beans. In other words, it’s a stab at Lao Gan Ma. While we can’t guarantee that it’s the same, we can claim that it’s the newest favorite chili oil in our rotation. When I heard about this fermented black bean chili oil taking the world by storm, I knew I had to try to make it at home.
Fermented black beans can now be used in your chili oil, as we have detailed instructions for you to follow.
Salty black beans were crucial to the success of this Chili Oil with Black Beans recipe. Anyone who has ever had to sift through a jar of chiles and black beans knows that bean hunting is not fun!
Dry roasting the chili flakes gives them a richer, smokey flavor that pairs perfectly with the dark, almost smoky black beans.
Black beans and heated oil are combined to create an irresistible umami flavor that contrasts sharply with the brighter chili flavor of the traditional pour-over method.
HOW SPICY IS THIS?
That said, this chili oil does have some heat to it. In this dish, black beans outnumber chili flakes almost to the point of equivalence.
For those who must know: cut up some Thai bird chilies and fry them with your black beans in a little oil, along with the garlic and other spices you’re already cooking. However, be aware! If you’re a real fan of spicy food, you’ll want to check this out.
INGREDIENTS:
- 3 star anise
- 3 cloves of peeled and smashed garlic
- 2 large bay leaves
- 1 small shallot peeled and halved
- 1 1 x 1.5 inch piece of cinnamon stick
- 1 black cardamom pod
- 2 cups of neutral oil
- 1 cup of fermented black beans
- 3/4 cup of Sichuan chili flakes
- 1 tablespoon of Sichuan peppercorns
- 1 teaspoon of cloves
- 1 teaspoon of sugar
- 1 teaspoon of dark soy sauce
INSTRUCTIONS:
- In a medium saucepan, warm the oil. Add the cinnamon stick, bay leaves, Sichuan peppercorns, and black cardamom pod.
- To begin, heat the pot to 225-250°F/110-120°C on a stovetop or deep-fat fryer. Reduce the heat to medium-low when it’s ready.
- The aromatics should be slowly bubbling as a result of the oil. Reduce the heat if you observe the spices sizzling too vigorously or becoming dark too rapidly. If you’re having trouble getting little bubbles to form, gradually raise the heat. In order to avoid burns, keep the temperature at or below 225° F.
- 45-60 minutes is a good amount of time to let the aromatics infuse this manner. Remove the garlic and shallots after about 20 minutes, or when they develop a deep golden color, to avoid making the oil bitter.
- Discard any remaining particles by passing the oil through a fine-mesh strainer once it has been removed from the heat. Pour the oil into a bowl, then return it to the saucepan.
- It’s time to put the saucepan on medium-low heat. Add the black beans to the oil and simmer for 20 minutes at 235°F. The objective is to remove any remaining moisture from the beans and softly fry them until they are completely submerged in oil.
- The wok should be heated to a smoking temperature while the beans are frying. After lowering the heat to medium, allow the wok to cool down for a few minutes.
- Before adding the remainder of the chilies, add a little spoonful of chilies to make sure it’s not too spicy, and the chilies don’t burn. Using a wok spatula and turning regularly, roast all of the chili flakes for 10 to 15 minutes, or until they turn a dark red hue. Rather than a burnt aroma, there should be a powerful, spicy scent.
- Black beans and oil should be dissolved in the sugar, which should take around a minute to do so. Make sure the oil is still 235°F when you turn off the heat. Stir in the chilies after they’ve been added to the saucepan. Add the dark soy sauce and mix well.
- Allow the oil to cool down before using it. The refrigerator is the best place for these sealed containers. To avoid contamination, always handle food with a clean utensil. If properly cared for, it can live up to six months.