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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This is a sauce that accompanies an entree; it's pooled onto each serving plate, and the main dish, such as a chili relleno or a chicken breast, is placed on top. Ingredients:
1 tablespoon minced garlic |
2 tablespoons minced shallots |
1/4 cup white wine |
1/8 cup sherry wine |
1 1/2 cups cooked black beans |
2 -3 cups chicken broth or 2 -3 cups vegetarian broth |
1 teaspoon chili powder |
1 tablespoon minced cilantro |
salt and pepper |
Directions:
1. Coat a 2 quart saucepan with vegetable spray and heat; add garlic and shallots; saute 2 minutes.
2. Add white wine, sherry, black beans and one and a half cups of broth; simmer 6 to 8 minutes.
3. Blend with a blender or food processor until smooth.
4. Pour the pureed beans back into the pan, and warm puree, add chili powder and enough additional broth to make sauce the consistency of heavy cream.
5. Season with cilantro, salt and pepper.
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