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.
¼teaspoonground cinnamonMexican canela or Ceylon variety preferred
¼teaspoonground allspice
1mediumtomatopeeled and chopped
1cupcooked black beanscanned or homemade, drained and rinsed
1cupcanned fat-free reduced-sodium chicken broth
1teaspoondark brown sugar
1teaspooncider vinegar
½teaspoonsaltor to taste
1tablespoonolive oil or vegetable oil
Instructies
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.