
Beanuguan (Bean Dinuguan)
This plant-based dinuguan is made of protein-packed black beans, tofu, soy curls, and mushrooms. The bold and complex flavor comes from caramelized onions, garlic, black beans, red wine, and bay leaves expertly layered for a slightly tangy, savory, and velvety smooth mouthfeel.
Prep Time15 minutes
Cook Time40 minutes
(5 servings)
USMetric
Ingredients
Instructions
- 11.Heat up a pan on high. Once hot, lower heat to medium-low and add about half of neutral flavored oil.
- 22.Add sliced yellow onions and cook until caramelized, about 7-10 minutes. Deglaze with red wine slowly pouring the ⅛ cup first and the rest slowly throughout the process until the onions are properly caramelized.
- 33.Add black bean paste/chunjang, if using and saute until fragrant. Add 2 cans of black beans with the black bean can water.
- 44.Place everything in the pan (onions, black bean paste, black beans) plus 1 cup of water into a blender and blend until smooth. Put aside. NOTE: You can also use an emuslion blender, if you prefer.
- 55.Back to the pan, add the rest of the oil and saute the mushrooms until slightly brown.
- 66.Add the minced garlic, sliced green bell pepper or green chili, soy curls, and bay leaves. Sauté for 1-2 minutes or until fragrant.
- 77.Add the black bean and onion puree along with the cubed tofu.
- 88.Seasoning time. Add black vinegar, soy sauce, sugar, sinigang mix and adjust to your taste.
- 99.Put the heat up until it's boiling. Then lower the heat to medium low to simmer for 5-10 more mins. Make sure to mix once in a while to prevent burning on the bottom of the pan.
- 1010.Serve and enjoy with rice or puto (steamed rice cake).