The rich, heady, funky aroma and deep, savory, chocolatey flavors of fermented black beans continue to entice me. I believe they are an unsung hero in the kitchen and will continue to grow in both influence and use in the upcoming years. In my desire to add even more depth to this ingredient and to round out its headier aromas, I smoked the black beans for 2 hours. The smoke adds an alluring campfire aroma to the bigger fermented notes of the beans. These are now an exceptionally special ingredient that needs to not be integrated into our daily cooking as a seasoning and as a flavor enhancer.
Years Past
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