Tuesday, March 3, 2009

Fermented Bean Paste

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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