Black Bean Sauce

Salsa Cocida de Frijoles Negros
Flavoring 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.
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Black Bean Sauce

Salsa Cocida de Frijoles Negros
Flavoring 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.
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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 & Wine Advice

The sauce is ready to use, or cover and refrigerate up to 3 days or freeze up to 3 months.
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Course; Sauce
Cuisine; Mexican