BLACK BEAN SAUCE
This is a slightly thickened black bean sauce to use with mostly vegetarian dishes that you might wish had a compatible sauce, such as vegetarian tamale. It went also with the tamale timbale we served in July 2016.
- 2 Tablespoon grape seed oil
- 3 cloves garlic, sliced
- 1/2 yellow onion, minced
- 1/2 teaspoon salt
- 1/2 teaspoon Flavors of Frying spice blend
- 1/2 teaspoon ground cumin
- 1 cup black beans, cooked
- 1 cup cooking liquid from the beans
Pre-soaking beans: Nowadays, we pre-brine our beans. Using 3 tablespoons salt to 1 gallon water, place 1 pound of black beans for 12-24 hours. After soaking drain and rinse the beans. Then place them into a pot. Cover with water. Bring to simmer and cook as follows.
To cook beans: In a deep pot, cook beans in clean unsalted water, simmering until they are tender, about 20-25 minutes. In a second medium pot place the EVOO, onion and garlic and cook until vegetables are aromatic. Add seasonings and cook an additional 3-5 minutes. When beans are tender and cooked, add the beans and liquid to the vegetables and cook 15 more minutes. Serve beans with liquid or without; or if making into a sauce, remove a portion of beans and blend in blender to smooth consistency, adjusting sauce thickness by adding more beans (thicker) or hot bean liquid (thinner). Serve immediately.