Candy Potatoes With Crispy White Beans and Black Bean Sauce Recipe

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By Hetty Lui McKinnon

Candy potatoes make a super important meal — they possess built-in earthy, caramelly flavors receptive to daring seasonings. Enter black bean sauce, the best wealthy, salty condiment to counter candy potato’s sweet character. The stark taste distinction is scrumptious and gratifying. Oven-roasted white beans ship texture, making a well-rounded meal. This home made black bean sauce will grow to be a staple weeknight condiment for utilizing in stir-fries, stews and roasted greens. For those who can’t discover fermented black soybeans, you should utilize a store-bought black bean sauce, equivalent to Lee Kum Kee model.

Storage: Refrigerate leftovers for as much as 4 days.

The place to purchase: Fermented black beans could be discovered at Asian markets or on-line.

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From cookbook creator Hetty Lui McKinnon.


measuring cup

Servings: 46 (makes about 10 cups)

For the potatoes and beans


  1. Step 1

    Make the potatoes and beans: Place one rack in the course of the oven and one other on the underside third, and preheat to 425 levels.

  2. Step 2

    On a big, rimmed baking sheet, toss the potatoes with 2 tablespoons of the olive oil, 1/2 teaspoon of the salt and some turns of the peppermill till coated.

  3. Step 3

    On one other massive, rimmed baking sheet, toss collectively the white beans with the remaining 2 tablespoons of oil, the garlic, crushed purple pepper flakes (to style), the remaining 1/4 teaspoon of salt and some turns of the peppermill till mixed.

  4. Step 4

    Place the candy potatoes on the underside rack and the beans on the center rack and roast for 20 to 25 minutes, rotating the sheets high to backside and entrance to again midway by way of. When prepared, the candy potatoes can be tender and the beans can be golden and crispy.

  5. Step 5

    Make the black bean sauce: In the meantime, place the fermented black soybeans in a colander and rinse underneath chilly working water; drain properly. Tip the beans right into a small bowl and mash with the again of a fork to kind a tough paste (you may as well use a mortar and pestle). Add the garlic, crushed purple pepper flakes, Shaoxing wine or sherry, tamari or soy sauce, sugar and oil and blend properly to mix.

  6. Step 6

    To serve, layer the beans and potatoes on a platter, spoon the black bean sauce over them and high with cilantro; or place the potatoes, beans and the black bean sauce in a big, shallow bowl, toss calmly to coat, and high with the cilantro.

Dietary Info

Per serving (1 2/3 cups potatoes and 1 1/3 tablespoons sauce), primarily based on 6

  • Energy


  • Carbohydrates

    61 g

  • Fats

    14 g

  • Fiber

    10 g

  • Protein

    7 g

  • Saturated Fats

    2 g

  • Sodium

    794 mg

  • Sugar

    10 g

This evaluation is an estimate primarily based on obtainable substances and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook creator Hetty Lui McKinnon.

Examined by Anna Rodriguez.

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