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This recipe for marinated black beans is courtesy of Frederic Demers from Cafe Martinique and is used to make his delicious Grouper with Black Beans.

The Martha Stewart Show, Episode 3177


Recipe Summary

Makes 4 cups


Ingredient Checklist


Instructions Checklist
  • Place beans in a large bowl with enough water to cover; let soak overnight. Drain beans and rinse; transfer to a large pot. Add enough water so that the ratio if water to beans is 2 to 1. Add carrot, celery, and onion to pot. Place cinnamon, cloves, and allspice in a piece of cheesecloth and tie with a piece of kitchen twine to enclose; add to pot. Cook beans over medium-high heat until tender, but not mushy.

  • Add 1/2 cup salt, thyme, and rosemary to pot and let stand until completely cool; drain. Transfer beans to a large bowl, discarding vegetables and spice packet; set aside.

  • Coat the bottom of a medium skillet with grapeseed oil. Heat skillet over medium-high heat. Add ginger and cook until lightly golden. Add chopped carrots, celery, and shallot; season with 2 teaspoons salt. Cook until vegetables are tender. Remove from heat and let cool. Add to beans.

  • Heat sake in a small skillet over medium heat until reduce by half; transfer to a medium bowl. Whisk in soy sauce, rice-wine vinegar, and truffle juice; season with salt. Pour over bean mixture; stir to combine.