Chili Bean Paste

Chili Bean Paste

A pungent, salty ferment-style paste built from fava beans and chiles, simmered into a thick condiment.

Total 45 min Makes 16 oz Calories 45/serving

Dietary

Vegan, Vegetarian, Pescatarian, Dairy free, Nut free, Kosher

Allergens

Soy, Wheat

This homemade chili bean paste mimics the deep, funky heat of Sichuan doubanjiang using fermented broad bean paste as a base, simmered with chiles, garlic, and aromatics until glossy and thick. It keeps well in the fridge and adds savory depth to stir-fries, braises, and noodle sauces.

Ingredients

  • 1 1/2 cups fermented broad bean paste (doubanjiang)
  • 1/3 cup dried red chile flakes
  • 1/2 cup vegetable oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 3 scallions, finely chopped
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon sugar
  • 1 teaspoon Sichuan peppercorns, ground
  • 1/4 cup water

Method

  1. Mince the garlic and ginger, and finely chop the scallions.

  2. Heat the vegetable oil in a 6-quart saucepan over medium-low heat until it shimmers, about 2 minutes.

  3. Add the garlic, ginger, and scallions, and stir constantly until fragrant but not browned, about 1 minute.

  4. Stir in the dried red chile flakes and ground Sichuan peppercorns, cooking until the oil turns deep red, about 1 minute.

  5. Add the fermented broad bean paste and stir to combine with the oil and aromatics.

  6. Pour in the Shaoxing wine, sugar, and water, and stir well to loosen the paste.

  7. Reduce heat to low and simmer gently, stirring frequently to prevent sticking, until thickened and glossy, 25 to 30 minutes.

  8. Remove from heat and let cool to room temperature before transferring to a clean jar.

  9. Cover and refrigerate; the paste keeps well for up to one month and deepens in flavor after a day or two.

Rate this recipe

★ 3.6 (1)

Chili Bean Paste

This homemade chili bean paste mimics the deep, funky heat of Sichuan doubanjiang using fermented broad bean paste as a base, simmered with chiles, garlic, and aromatics until glossy and thick. It keeps well in the fridge and adds savory depth to stir-fries, braises, and noodle sauces.

45 min 16 oz 45 cal

Ingredients

  • 1 1/2 cups fermented broad bean paste (doubanjiang)
  • 1/3 cup dried red chile flakes
  • 1/2 cup vegetable oil
  • 6 cloves garlic, minced
  • 2 tablespoons fresh ginger, minced
  • 3 scallions, finely chopped
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon sugar
  • 1 teaspoon Sichuan peppercorns, ground
  • 1/4 cup water

Method

  1. 1

    Mince the garlic and ginger, and finely chop the scallions.

  2. 2

    Heat the vegetable oil in a 6-quart saucepan over medium-low heat until it shimmers, about 2 minutes.

  3. 3

    Add the garlic, ginger, and scallions, and stir constantly until fragrant but not browned, about 1 minute.

  4. 4

    Stir in the dried red chile flakes and ground Sichuan peppercorns, cooking until the oil turns deep red, about 1 minute.

  5. 5

    Add the fermented broad bean paste and stir to combine with the oil and aromatics.

  6. 6

    Pour in the Shaoxing wine, sugar, and water, and stir well to loosen the paste.

  7. 7

    Reduce heat to low and simmer gently, stirring frequently to prevent sticking, until thickened and glossy, 25 to 30 minutes.

  8. 8

    Remove from heat and let cool to room temperature before transferring to a clean jar.

  9. 9

    Cover and refrigerate; the paste keeps well for up to one month and deepens in flavor after a day or two.