Recipe

Black Bean Sauce

• 1 tbsp. Garlic Cloves, minced
• 2 tbsp. Shallots, minced
• 1/4 c. White Wine
• 1/8 c. Sherry
• 3/2 c. Canned Black Beans, drained and rinsed
• 5/2 c. Chicken Broth | Vegetable Broth
• 1 tsp. Chili Powder
• 1 tbsp. Fresh Cilantro
• 1/8 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 6–8 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.