Mexican Black Bean Sauce

"This is a sauce that accompanies an entree; it's pooled onto each serving plate, and the main dish, such as a chili relleno or a chicken breast, is placed on top."
 
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Ready In:
20mins
Ingredients:
9
Serves:
3
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ingredients

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directions

  • Coat a 2 quart saucepan with vegetable spray and heat; add garlic and shallots; saute 2 minutes.
  • Add white wine, sherry, black beans and one and a half cups of broth; simmer 6 to 8 minutes.
  • Blend with a blender or food processor until smooth.
  • Pour the pureed beans back into the pan, and warm puree, add chili powder and enough additional broth to make sauce the consistency of heavy cream.
  • Season with cilantro, salt and pepper.

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Reviews

  1. This sauce was delicious! My whole family enjoyed it.
     
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RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
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