Best-Ever Texas Caviar

Ingredients

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• 8 ounces dried fermented black beans
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• 1 ½ cups vegetable oil
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• 4 Thai chiles, chopped
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• 1 medium shallot, minced
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• 1 (2 inch) piece fresh ginger, peeled and grated
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• 3 cloves garlic, minced
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• 3 tablespoons reduced-sodium tamari
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• 2 tablespoons Shaoxing rice wine
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• 1 teaspoon brown sugar
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• ½ teaspoon ground Sichuan pepper
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• ½ teaspoon Chinese five-spice powder
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• 1 teaspoon sesame oil
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Instructions

1. 1
   Rinse black beans thoroughly and dry. Remove about 1/4 cup and set aside. Roughly chop the rest of the beans.
2. 2
   Heat vegetable oil in a large saucepan over medium-low heat. Add chiles, shallot, ginger, and garlic. Fry until soft and fragrant, about 5 minutes. Do not let the ingredients burn. Reduce the heat if necessary. The objective is to slow cook the ingredients.
3. 3
   Add all the beans; both chopped and whole. Simmer, stirring often, until the beans are soft, about 2 minutes. Add tamari, rice wine, brown sugar, ground Sichuan pepper, and five spice. Simmer until thickened, stirring often. Remove from heat; let cool, about 10 minutes.
4. 4
   Mix in sesame oil and cover. As the sauce rests, the beans will settle and the oil will float, creating a barrier which will protect it from mold. The sauce is ready to use or store in an airtight container in the refrigerator for up to 1 month.