For many years, I’ve been enjoying the black beans at one of my favorite restaurants, Centre Street Café. They have a wonderful smoky flavor, but there was a certain something—a little kick—that I just couldn’t place. Recently, I learned the secret behind these delicious black beans.
A little while back, video producer Kate Raisz of 42°N Films and I asked Centre Street Café chef/owner Felicia Sanchez if we could shoot a video of her making a dish featuring fresh and local foods for a project we were working on. The project’s on hold, but we got a sweet little video out of it that just screams “fresh and local.” We’ll post the video of Felicia making her delectable Mexicali Composed Salad soon.
As if the video was not enough, Felicia also generously shared her black bean recipe, which is one of the components of her Mexicali Composed Salad. I finally learned her secret: Tuong Ot Toi Vietnam Chili Garlic Sauce, a blend of ground chilies and garlic. When I tracked down the Tuong Ot Toi sauce at my local grocery store, I saw it was bright red with a familiar rooster logo. I discovered that Huy Fong Foods, the California company that makes Tuong Ot Toi sauce, also makes Tuong Ot Sriracha, which is also a bright red Asian hot sauce with the same rooster logo.
Tuong Ot Sriracha is a paste of chili peppers, distilled vinegar, garlic, sugar and salt and is based on a sauce that originated in the city of Srirachai in Thailand. The company’s founder, David Tran, is an ethnic Chinese Vietnamese farmer who was born in the Year of the Rooster, hence the rooster logo.
Once you’ve bought some Liquid Smoke and your Tuong Ot Toi sauce, the recipe is quite simple. You don’t even have to soak the beans before cooking them. According to Felicia, the real secret to making good beans is to not let the pot come to a boil, because boiling toughens beans. But I think it’s the rooster.
Centre Street Café Black Beans
From Felicia Sanchez, Chef/Owner of Centre Street Café in Jamaica Plain, Mass.
1 lb. black beans (you don’t need to soak them)
1/2 onion, sliced thinly
1 TB Kosher salt
1 TB cumin
1 TB paprika
1 TB cider vinegar
1 TB canola oil
2 TB liquid smoke
2 ½ TB minced garlic
1 ½ TB Tuong Ot Toi Vietnam Chili Garlic Sauce
Rinse and sort through the black beans to pick out any stones or dirt.
Put the beans into a large pot with all the other ingredients. Cover with at least 2 inches of water.
Bring the beans almost to a boil, then reduce the heat to a simmer. (Don’t boil the beans, because it will toughen them.)
Simmer the beans until soft (approximately 1 ½ hrs).
Keep beans covered with a little water; add water if necessary.
Makes approximately 6 ½ cups.