Source: Ecological Cooking
Date tried: January 13, 2018
Yield: 6 servings (about 1 1/2 quarts)
Time needed: 3 hours if beginning with dried beans
This makes a large quantity of sauce and I think 6 servings is an underestimate. The final simmering is best done in a slow cooker so, starting with dried beans and the necessary pre-soaking as well as the time to cook the beans, then 4 or more hours in the slow cooker, one needs to plan for a two-day project.
Out of that possibly only 20 minutes is active preparation.
The resulting sauce is quite pleasant though. I think I will find plenty of uses for it.
Black Bean Picante Sauce
1 1/2 cups dried black beans
1 large onion, chopped
3-6 cloves garlic
2 Tbsp. olive oil
1 can (16 oz.) tomato purée
3 tomatoes, peeled and chopped (canned are fine)
1 cup salsa (commercial or use Quick ’N Easy Salsa)
1 tsp. chili powder
1 tsp. ground cumin
oregano, salt and pepper to taste
Soak black beans overnight.
Add fresh water to cover and cook. covered. until tender (at least 1 1/2 hours).
Drain all but 2 cups of cooking liquid.
In a small skillet, sauté onion and garlic in olive oil. Add to beans.
Add all other ingredients to beans.
Bring to a boil, then lower heat and simmer until desired consistency (a slow cooker works well).
Serve as a sauce on your favourite pasta or mix with pasts and bake briefly for a casserole.