Recipe Ingredient

Black Bean Sauce

• 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
• 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.