Quick-Fix Vegetarian, page 180
Makes about 1 1/2 cups
1 Tbsp olive oil
2 cloves garlic, chopped
1 16-oz can black beans, drained and rinsed
1/4 tsp cumin
2 Tbsp soy sauce
2 Tbsp sherry
2 Tbsp water
1 Tbsp lemon or lime juice
Salt and pepper
1/2 tsp hot pepper sauce (optional)
2 Tbsp cilantro, fresh, chopped
Heat oil in a saucepan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in beans, cumin, soy sauce, sherry, and water; simmer for about 5 minutes.
Transfer mixture to a food processor, add the lemon juice, and blend until smooth. Return to saucepan and season with salt, pepper, and hot sauce to taste.
Stir in cilantro; add more water to thin sauce if desired. Simmer, stirring, until hot.