Black Bean Sauce |
1 (15 oz.) can black beans |
In medium saucepan, combine beans (undrained), onion, garlic, chiles and cumin. Cook over medium low heat until onions and garlic are soft. Mash with potato masher until almost smooth, adding water if needed to retain thick sauce, as opposed to paste, consistency. Season to taste with salt. Serve warm as a base for fish or shrimp grilled with a sweet/hot glaze. |
| Return to Sauces list | This is an adaptation of a Bobby Flay Mesa Grill Cookbook recipe. |