Put the pasta sauce and beans into a large saucepan ... then add a tin of chopped tomatoes with a little chilli paste, chilli flakes or finely chopped fresh chilli and simmer until thickened.

Put the chilli, ginger and garlic into a jug with ... Add the cooked noodles, black beans and the sauce and fry together for a further minute. Divide between 2 warmed bowls and serve.

4. Take the pieces of crab out after 2 minutes or so. 5. In the same pan, add the onions, garlic, green pepper, red pepper, chillies, and the black beans and stir for a few seconds before adding the ...

Stir well. Add in the beans and chickpeas and stir so that they are coated in the sauce. Place the lid on the slow cooker and cook at high for 3 hours. After 3 hours, add the finely chopped ...

Chicken with black bean sauce is a popular restaurant dish. Too often, however, one is served overcooked vegetables with scraps of chewy chicken swimming in a gloopy sauce. This version is a ...

It is fabulous with freshly picked beans or used as a dipping sauce ... remove the skin and seeds. Add an extra chilli if you like it hot. The sauce is best eaten within three or four days.

Sometimes my mother would vary the taste by adding an extra spicy touch of chilli bean sauce. It is very quick to cook and goes well with plain rice and any stir-fried vegetable. 1. Cut the beef ...

This vegetarian black bean chilli – taken from Foolproof One-Pot ... giving it the occasional stir, until the sauce has thickened and the beans are soft. 7. Half an hour before you’re ready ...

Stir through the passata (recipe below) and butter beans, chilli flakes ... Bring to a simmer for 20-25 minutes until the sauce has thickened. Cool slightly and puree with a stick blender until ...

About Roasted Chilli Pork Recipe: Marinated pork double fried and tossed in hoisin sauce, tomato sauce, chilli sauce and black bean sauce with a squeeze of lime. Aren't you slurping already?

Fermented black beans (fermented soy beans ... You may wish to add more soy sauce or sesame oil as well, or even more chilli.