Black Bean Sauce
Salsa Cocida de Frijoles NegrosFlavoring puréed black beans with the traditional ingredients for moles produces a really good sauce that tastes much like a mole but is not as complex and cooks in much less time. Serve with tamales, over meats, or poultry.
Ingredients
Makes about 3 cups
- 2 ancho chiles cut in half, stems, seeds, and veins removed
- 1½ teaspoons dried oregano Mexican variety preferred, crumbled
- 1 teaspoon cumin seeds
- 1 tablespoon sesame seeds
- ¼ teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- ¼ teaspoon ground allspice
- 1 medium tomato peeled and chopped
- 1 cup cooked black beans canned or homemade, drained and rinsed
- 1 cup canned fat-free reduced-sodium chicken broth
- 1 teaspoon dark brown sugar
- 1 teaspoon cider vinegar
- ½ teaspoon salt or to taste
- 1 tablespoon olive oil or vegetable oil
Instructions
- In a small dry skillet over medium heat toast the chile pieces until pliable and aromatic, 12 to 15 seconds.
- Put the chile in a small bowl and cover with hot water.
- Soak about 20 minutes until softened.
- In the same skillet, toast the oregano, cumin, and sesame seeds, stirring, until aromatic, 30 to 40 seconds.
- Transfer to a spice grinder (or coffee grinder reserved for spices) and let cool; then grind to a powder, and put into a blender.
- Drain the chiles, discarding the soaking water, and add the chiles to the blender along with the cinnamon, allspice, tomato, beans, chicken broth, sugar, vinegar, and salt.
- Blend as smooth as possible.
- In a medium saucepan heat the oil over medium heat.
- Add the puréed sauce and cook, stirring frequently to prevent sticking, until the sauce is the consistency of ketchup, about 5 minutes.
- If the sauce is too thick, add a bit of broth or water to reach the desired consistency.
- Cover, reduce heat to low, and simmer 5 more minutes to blend flavors.
- Adjust seasoning.
Notes / Tips / Wine Advice:
The sauce is ready to use, or cover and refrigerate up to 3 days or freeze up to 3 months.
