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Garlic Cloves
Shallots
White Wine
Sherry
Black Beans
Chicken Broth | Vegetable Broth
Chili Powder
Fresh Cilantro (Coriander)
Salt & Black Pepper

Black Bean Sauce

Total time: 15 min
Servings: 2 c.
  • 2 tbsp. Garlic Cloves, minced
  • 4 tbsp. Shallots, minced
  • 1/2 c. White Wine
  • 1/4 c. Sherry
  • 3 c. Black Beans, cooked
  • 5 c. Chicken Broth | Vegetable Broth
  • 2 tsp. Chili Powder
  • 2 tbsp. Fresh Cilantro (Coriander)
  • 1/4 tsp. Salt & Black Pepper
  • 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.