To be honest I came up with this to be a snack. Then salmon went on sale and I, of course, bought too much. So we had some friends over for dinner to help eat it.
Suddenly I needed a robust topping for fish tacos, plus an appetizer. Luckily I always soak more beans than necessary. We used the leftovers on top of burritos the next night.
Black Bean Sauce
- 1 lb black beans
- 1 cup tomato juice
- 1/2 red onion minced
- 1 large red pepper chopped fine
- 2 jalapenos
- 1 tbsp chopped fresh cilantro
- Chicken stock
Wash beans and soak at least 4 hours but overnight is best. Char jalapenos with an open flame. When cooled dice fine. In a large pot saute the onion, peppers with some butter until they begin to brown. Add beans, tomato juice and 1 cup chicken stock and stir well, scraping up any bits on the bottom. Bring beans to a boil then simmer on low until beans are soft and thick, about three hours, adding more stock as needed. In a blender add zest and juice lime. Spoon in beans. Blend to a puree. If beans are too thick add a little stock. Season with cilantro, salt and pepper.