Monday, November 26, 2012

Black Bean Sauce with Sherry

Black Bean Sauce with Sherry
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


  1. 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.

  2. 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.

  3. Stir in cilantro; add more water to thin sauce if desired. Simmer, stirring, until hot.

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