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Utterly Awesome Black Bean Pasta Sauce

It is important that everyone try this.  Except maybe those on low-salt diets: it's very salty!   But if you like other strongly salty foods (prosciutto, anchovies, etc.) you'll adore this.  The preserved black beans may be hard to find, but Whole Foods has them at 2.49 for a cardboard canister, near the rest of the Asian sauces and curry pastes and such.

The original recipe is by Jim Dixon: http://www.realgoodfood.com/black_bean.html

As prepared:

1 cup fermented/preserved black beans, lightly chopped in food processor
4 teaspoons minced fresh ginger
2 Tablespons minced fresh garlic (6 large cloves)
1/2 cup olive oil
1/2 cup flour
1/4 cup riesling wine
2 Tablespoons Cormier soy-ginger-garlic sauce (because I was out of straight soy sauce)
2 cups low-sodium (as if that mattered) chicken stock

Put olive oil in a heavy pot over medium heat and saute ginger and garlic for about 3 minutes.  Add beans and cook about 5 minutes more.  Stir in the flour and cook about another 5 minutes, stirring constantly so it doesn't burn.  (You'll have trouble telling when/if it browns, because of the beans.  Don't worry about it.)  Stir in the wine and soy sauce, mix well, and then stir in the stock.   Raise the heat to bring the mixture to a boil, stirring till it thickens, about a minute or two.  Remove from heat and serve with long noodles.  We had it over linguine.   Don't double the recipe unless you're serving more than 8-10 people; a little goes a loooong way.