Black bean garlic paste has this salty-spicy-sweet quality that enhances the flavor of a lot of Asian dishes. Basically, this paste or sauce is made from fermented beans AKA Douchi, soy sauce, and garlic. It is one of my favorite ingredients especially for flavoring the sauce of my dish. So, whenever I visit my neighborhood Asian supermarket, I always make sure that I pick up a jar or two and the brand that I always use is Lee Kum Kee.
Just an FYI on Douchi — black beans became black beans not because they started with black beans to turn it into black beans but the process of fermentation turn the soybeans into black beans. I did not use the word black beans too many times, did I? Now, let’s talk about green beans. Okay, just kidding. Let’s just eat!
Green Beans & Chicken with Black Bean Garlic Sauce