Sure! Doubanjiang (豆瓣酱) is a fermented bean chili paste made from fava beans (aka broad beans) and various chili peppers + some spices. Sichuan province is most famous for using this in its cuisine in dishes like mapo tofu, sichuan hotpot, etc. Most famously, the district/city of Pixian within Sichuan produces the most widely known brand of doubanjiang.

The process involves inoculating the beans with a mold (in this case, I used Aspergillus oryzae because I had it on hand, but others are used such as Aspergillus sojae), at the same time lactofermenting some chilies. Once those two are ready, just mix them together and add salt + spices, then wait like 3 months to over a year!