Dad. At Home.

Black Bean Sauce

Ben Hartung

Black Bean Sauce

Adapted from The High-Protein Vegan Cookbook for Athletes. Serve with basmati rice. 50g protein total. or 12g per serving. With 1 cup of cooked basmati rice is 30g.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon peppercorns
  • 5 bayleaves
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 teaspoon salt
  • 3 cup black beans, cooked or 2 cans (no added salt), rinsed and drained
  • 2 tablespoon dired basil
  • 1 cup water

Equipment

  • emersion blender or blender

Method
 

  1. Toast peppercorn and bayleaves in dry pot over medium high heat until fragrant, 4-6 minutes
    2. Watch carefully! The bay leaves burn quickly. When in doubt, remove the pot for the heat
  2. Add oil, onions, and salt. Cook over medium heat until onions soften, about 7 minutes.
If using an emersion blender
  1. Add beans, basil, and water. Reduce to medium heat and cook for 5-7 minutes. Remove bayleaves, and blend with emersion blender.
If using a regular blender
  1. Add beans and water into the blender. Blend until most the beans are blended – it's ok to have a new whole beans. Add to the pot along with basil. Cook for 5-7 minutes. Remove bayleaves before serving.

Notes

Use for Naan Enchiladas, burrito filling, or a dip.