Soups & Stews
This broad bean chili paste transforms humble ingredients into a deeply flavorful condiment that adds earthy umami and subtle heat to any dish. Fermented broad beans create a rich, savory base while chili peppers and aromatic spices build complex layers of flavor—perfect for those who crave restaurant-quality depth at home.
The process is straightforward but requires patience, as fermentation unlocks the paste’s signature complexity over time.
What sets this recipe apart is its versatility—use it as a marinade for tofu or grilled meats, stir it into soups and stews, or spread it on crusty bread for an instant flavor boost.
The blend of garlic, ginger, and fermented broad beans delivers a bold, tangy-sweet profile that pairs beautifully with both spicy and mild dishes. Unlike store-bought pastes, this version is customizable, allowing you to adjust the heat and depth to your taste.
The key to success lies in proper fermentation and simmering—these steps ensure the flavors meld into a cohesive, intensely aromatic paste that stays vibrant for months. Once ready, you’ll have a pantry staple that elevates everything from stir-fries to dips, all while keeping prep simple.
Whether you’re a home cook or a seasoned chef, this paste is a game-changer for adding authentic, layered flavor without the fuss.
Storage is effortless: simply keep it in an airtight container in the refrigerator for up to 3 months or extend its shelf life with canning for long-term use. The result? A rich, umami-packed condiment that turns simple meals into something extraordinary. Ready to elevate your cooking? Let’s make this paste.
Ingredients for broad bean chili paste
Fermented broad beans and aromatic spices create this deeply flavorful, umami-rich condiment perfect for elevating any dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Dried Broad Beans (Fava Beans) 🌱 | 1 cup | Soaked overnight, skins removed |
| Dried Red Chili Peppers 🌶️ | 2 tbsp | Crushed, adjust for heat preference |
| Garlic Cloves 🧄 | 6 cloves | Peeled, lightly crushed |
| Fresh Ginger 🌿 | 2 tbsp | Finely grated, aromatic |
| Tamari or Coconut Aminos 🥢 | ½ cup | Gluten-free soy sauce substitute |
| Apple Cider Vinegar 🍋 | 2 tbsp | For fermentation tang |
| Sesame Oil 🫒 | 1 tbsp | Toasted, for nutty depth |
| Ground Cumin 🌿 | 1 tbsp | Toasted for aromatic warmth |
| Ground Coriander 🌿 | 1 tbsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | 1 tbsp | For subtle smokiness |
The broad beans are the heart of this paste—soaking them overnight ensures even fermentation. Trader Joe's or bulk spice shops often carry high-quality dried fava beans, but any dried broad bean will work. For the chili peppers, Arbol or guajillo peppers add the perfect balance of heat and sweetness, but any dried chili will do. Toast your spices lightly in a dry pan before grinding to deepen their flavor—this step makes all the difference. If you can't find tamari, coconut aminos is the best vegan substitute, though it has a slightly sweeter profile.
No fresh ginger? Powdered ginger at half the amount works in a pinch, though it lacks the bright zing of fresh. Running short on sesame oil? Avocado oil or walnut oil adds a different nutty note but still delivers richness. For extra umami depth, add 1 tbsp of miso paste to the mix—just be sure it's vegan-friendly. The vinegar is crucial for fermentation; if you're sensitive to sourness, start with 1.5 tbsp and adjust to taste. Store-bought chili pastes often contain hidden additives, so making your own ensures you control the heat and flavor balance perfectly.
Once fermented, this paste keeps beautifully in an airtight container in the fridge for 3 months, or up to 6 months if canned. The fermentation process intensifies flavors over time, so it actually tastes better after a few weeks. For long-term storage, divide into small jars—this way, you only open what you need. Freeze portions if you won't use them within three months. The paste thickens as it ferments, so if it seems too runny, simmer it uncovered for 10 minutes to reduce. Trust the process, and you'll have a pantry staple that transforms everyday meals into something extraordinary.
Why You'll Love This Recipe
- Pantry-to-Pot Magic: I swear by this recipe because it turns shelf-stable staples into something ridiculously good with zero fuss. Soak the dried broad beans overnight, then toss them with chilis, garlic, and ginger—no fancy equipment, just a blender. Honestly, the only hard part is waiting for it to cool enough to handle.
- Heat Meets Umami: That first bite? The chili’s slow-roasted depth paired with the earthy broad beans and salty tamari is dangerously addictive. Between us, my kids now ask for this paste on toast—yes, really—and I’ve never seen them eat chili without drama before.
- Weeknight Workhorse: Slather it on rice bowls, stir into soups, or dollop over eggs—this paste turns bland meals into flavor bombs in seconds. I keep a jar in the fridge and grab it when I’m too tired to think. (Yes, even on a Tuesday night.)
- Budget-Friendly Staple: A bag of dried broad beans costs pennies, and that jar of chili paste lasts me months. Freeze extra portions, and you’ve got a pantry hero that tastes fresh every time. Not the prettiest, but the taste makes up for it—and my wallet thanks me.
Step-by-step instructions for broad bean chili paste
This paste delivers layers of earthy umami and controlled heat—let's build it methodically for maximum flavor.
Prepare the Broad Beans and Chili Base
Start by draining the soaked broad beans and patting them thoroughly dry with paper towels. I always remove any remaining skins at this stage—just rub the beans between your palms under running water until smooth. This ensures a silky texture in your final paste.
In a dry skillet over medium-low heat, toast the 2 tablespoons crushed dried red chili peppers for 1-2 minutes until fragrant but not burnt. Immediately transfer them to a bowl and set aside. Watch closely—they darken quickly, and burnt chilies will make the paste bitter.
Build the Aromatic Foundation
In the same skillet (no need to clean it—those chili oils are flavor gold), add the 6 lightly crushed garlic cloves and 2 tablespoons finely grated ginger. Cook over medium heat for 2-3 minutes until the garlic turns golden and the ginger loses its raw bite. You'll smell that sweet, pungent aroma—this is where the magic begins.
Add the 1 tablespoon toasted ground cumin and 1 tablespoon ground coriander to the skillet, stirring constantly for 30 seconds to bloom their earthy notes. Remove from heat immediately—the spices should smell vibrant, not burnt. Let this mixture cool slightly before proceeding.
Combine Wet Ingredients for Depth
Transfer the cooled spice mixture to a food processor along with the dried broad beans. Add the 0.5 cup tamari or coconut aminos, 2 tablespoons apple cider vinegar, and 1 tablespoon sesame oil. Process until completely smooth, scraping down the sides as needed. This step develops the paste's signature umami complexity.
Here's the thing—don't rush this blending. You want a perfectly smooth consistency that coats the back of a spoon. If it's too thick, add 1-2 teaspoons water at a time until it reaches a spreadable paste texture. The final yield should be about 1 cup of vibrant, aromatic paste.
Finish with Smoky Depth
Return the paste to the food processor and add the 1 tablespoon smoked paprika. Pulse just until evenly distributed—this final touch adds subtle smokiness that elevates every application. Taste and adjust seasoning if needed, though this recipe should balance perfectly with its current ingredients.
For best results, transfer the paste to a clean glass jar and store in the refrigerator for up to 2 weeks or freeze for 3 months. The flavors will deepen over time, making it even more versatile for future dishes. This paste works wonders in stews, marinades, or even as a bold condiment for grilled meats.
Pro Tips For Making Broad Bean Chili Paste
- SOAK BEANS OVERNIGHT: I learned this the hard way—skipping the overnight soak leaves you with a gritty, uneven texture. Use 4 cups water per cup of dried broad beans, cover, and let them sit for 12+ hours. The longer they soak, the creamier the final paste, and no one wants to deal with a food processor full of stubborn skins.
- ROAST CHILI PEPPERS FIRST: Toss dried red chilies in a dry skillet over medium heat for 2–3 minutes, shaking them constantly until they darken slightly. This deepens their smoky flavor and makes them easier to grind later—no more fighting a stubborn food processor. (Yes, even if you’re impatient like me.)
- PEEL GINGER LIKE A PRO: Skip the messy knife work—use a spoon to gently press the ginger against the edge of a cutting board, then scrape off the skin in one piece. Fresh ginger with the skin on adds bitterness; clean, juicy ginger is the thing that matters most in this paste.
- CONTROL THE HEAT: After frying garlic and ginger, immediately add the soaked broad beans and a splash of water to the pan. Let the mixture simmer uncovered for 5 minutes before grinding—this prevents the paste from turning into glue. (Your future self will thank you.)
Storing and reheating this dish
Fridge Storage Essentials
Store your broad bean chili paste in an airtight glass jar—I recommend Ball or Le Parfait jars for their tight seals. Keep it refrigerated at 40°F or below for up to 3 months, though the flavors actually improve after 2-3 weeks of aging.
The paste will thicken slightly as it ferments, so give it a quick stir before each use. 💫
Freezing for Long-Term Use
For extended storage, divide the paste into small silicone molds or ice cube trays—this makes portion control easy. Freeze for up to 6 months without flavor degradation.
When ready to use, thaw overnight in the fridge or microwave for 10-15 seconds on low power. Avoid refreezing after thawing to preserve texture.
Reheating Methods
If your paste thickens during storage, gently warm it in a small saucepan over low heat for 3-5 minutes, stirring occasionally. Add 1-2 teaspoons water if it becomes too stiff. For quick reheating, microwave in 15-second bursts until just warmed through—this preserves the vibrant colors and prevents overheating. 🔥
Reviving Stale Paste
If your paste loses some vibrancy after months of storage, revive it by simmering with 1 tablespoon apple cider vinegar and ½ teaspoon smoked paprika for 5 minutes on low heat.
The acidity and spices will reawaken the flavors. This trick works wonders for pastes that have sat too long in the fridge.
Portioning for Convenience
Transfer small portions to mini jars or silicone containers before freezing. This way, you can grab exactly what you need for a recipe without thawing the entire batch.
I keep 1-tablespoon portions ready in my freezer for quick marinades or stir-fry boosts. Label each container with the date to track freshness.
Fermentation Boosts
For extra depth, let your paste ferment uncovered in the fridge for 1-2 days before sealing. This enhances the umami and tanginess. If you notice mold after long storage, discard it immediately—this paste is best used fresh. The fermentation process is what makes this condiment truly special! 🌱
Nutrition facts
Frequently asked questions
Can I use canned broad beans instead of dried?
Yes, but with adjustments! Drain and rinse 1.5 cups canned broad beans (about 2 cans) and pat them dry before processing. Since canned beans are pre-cooked, reduce the tamari to 0.3 cups to prevent a watery paste. The texture will be slightly softer but still delicious—great for quick prep!
How do I adjust the heat level in this paste?
For milder heat, reduce chili peppers to 1 tbsp crushed or swap them for 1 tbsp dried ancho peppers. For extra spice, add 1 tbsp cayenne powder or 1 fresh Thai chili with the garlic. Toasting peppers longer deepens their flavor without adding more—just watch closely to avoid burning!
What’s the best way to use this paste in cooking?
Start with 1-2 tbsp per dish—it’s potent! Stir into soups, toss with tofu or tempeh before baking, or mix with olive oil for a marinade. For dips, blend 2 tbsp paste with 2 tbsp tahini and lemon juice. The umami depth works magic in vegan dishes where soy sauce might feel flat!
Why does my paste smell funky during fermentation?
That’s normal! Fermentation releases natural aromas as bacteria break down the beans. The funk should mellow into a rich, tangy scent over 24-48 hours. If it smells truly sour or rotten, discard it—this paste should never taste like vinegar. Proper fermentation creates depth, not spoilage!
Can I make this paste without a food processor?
Use a mortar and pestle for the broad beans and spices, then blend wet ingredients with a hand mixer or whisk. For texture, leave it slightly chunky—it’ll still deliver bold flavor. Just simmer the mixture longer (5-10 minutes) to emulsify the oils and create a cohesive paste.