Yields approx. 2 cups

This is a perfect way to use a lot of those extra herbs growing in your garden — to make a curry paste bursting with the tastes of summer.

Black Bean Paste

2 tablespoons vegetable oil

1 medium to large onion, minced

2 jalapeños, seeded and chopped

2 cloves garlic, chopped

3 green onions, trimmed and sliced

4 tablespoons canned black beans or black soy beans

1 teaspoon brown sugar

1 tablespoon fish sauce

2 teaspoons lime juice

  1. In a medium-sized sauté pan, heat the oil over medium-the onions, jalapeños, garlic, and green onions, and sauté onion becomes translucent.
  2. Using a slotted spoon, transfer the sautéed vegetables to processor or blender (set aside the oil in the sauté pan). remaining ingredients and process briefly to create a not-paste.
  3. Reheat the reserved oil in the sauté pan. Transfer the paste and heat for 5 minutes, stirring constantly. If the paste seems thick, add a bit of water.

illustration Marinating Safely

When you marinate foods, you should always do it in the refrigerator to reduce the possibility of bacteria growth unless otherwise directed in a recipe.