1kg Runner Beans or French/Fine Beans
1 tsp Sea Salt
10 Mild Red Chillis
3 Hot Red Chillis
Pinch Sea Salt
1 White Onion, chopped roughly
1/3 cup/50g Fermented Bean Curd
4 Cloves Garlic, peeled
1 Large Tomato, quartered
1 tbs Miso Paste
1/3 cup/50g Coconut Sugar
3 tbs Rice Wine Vinegar
Char the chilli’s in a non stick pan with a little oil & sea salt. When they are lightly blackened & soft remove them from the pan. Add a little extra oil to the pan followed by the onion, garlic & tomato. Saute the mix for 4-5 minutes or until caramelised.
Add the onion mix to the a food processor along with the charred chillis, fermented bean curd, miso, sugar & rice vinegar. Blitz the mixture until smooth.
The sambal can be stored in a sealed container in the fridge for up to two weeks & can be added to stir fries, ramen broths or anything that needs a bit of heat.
Bbq your beans and serve them topped with lots of sambal, crispy onions, sesame seeds & and chopped spring onion.