Scott's Essential Black Bean Sauce

Details: Written by Administrator

Description

This is versatile sauce that can be used with many recipes. Make it thick and chunky as a filler for tacos or thinner as a standalone sauce with meats.

Makes about 2 cups

Ingredients

425g/15oz cooked black beans*
1/2 red pepper, chopped
2 cloves garlic, chopped
1 medium tomato, seeds removed, chopped
1/3 cup (small handful) fresh coriander(cilantro)
vegetable oil
250ml/8oz chicken/beef/vegetable stock
1 teaspoon cumin
juice of 1/2 lime
salt to taste

Instructions

1. Heat a large saucepan and add a couple tablespoons of oil. Add the pepper and cook for 3-4 minutes. Add the garlic and tomato and cook for another 2 minutes, stirring often to not burn the garlic.
2. Add the saucepan contents to a blender along with the beans and coriander. Add about half of the stock. Blend to the thickness and consistency desired by adjusting amount of blending and adding more stock.
3. Return the blender contents to the saucepan over medium heat. Add the cumin and lime juice. Cook for 10-20 minutes, add salt to taste. Note: if you cooked the beans yourself rather than using canned, you will most likely need to be very generous with the salt to bring out flavors in the final sauce.

* If you are using canned beans, drain all liquid away. If you are starting with dried beans, rinse the beans and add to a large saucepan with enough water to cover. Bring the water to a boil, then reduce to medium heat for 1.5-2 hours. Occasionally skim away foamy residue that rises to the top and be sure to keep the beans covered with water. The beans are finished when you can easily squeeze a bean flat with your fingers. To get 425g of cooked beans, start with about 200g of dried beans.