I'm sorry that the picture isn't better looking, but you get the gist of the ferment, right?! This is one of my favorite ferments, aside from coconut chutney - fermented bean paste. It sounds kinda nasty as I type it, but I promise it's good. Mark and I really like Mexican, so the fermented bean paste has been great to eat on the side, when I haven't had time to prepare any beans. This is a NT recipe!
Makes 1 quart
3 cups of basic beans, cooked and drained (I used black beans)
1 onion, peeled and coarsely chopped
4 cloves garlic, peeled
1 T sea salt
4 T whey
Process onion and garlic in food processor. Add the rest of the ingredients and process til smooth. Put in 1 quart mason jar, leaving at least 1" at the top of the jar. Cover tightly, leave at room temperature for 3 days, and then transfer to the fridge. You can serve these with chips, or with burritos, tacos, or empanadas!
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