Red bean sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Small red beans or kidney beans, soaked and drained |
| 2 | cups | Water |
| 1 | medium | Onion(s), quartered |
| 1 | Unpeeled carrot | |
| 1 | Celery stalk | |
| 1 | Bay leaf | |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Garlic, chopped |
| 1 | teaspoon | Dried oregano |
| 1 | tablespoon | Sage, chopped or |
| 1 | teaspoon | Dried sage |
| 3/16 | teaspoon | Pepper |
| ½ | teaspoon | Ground cumin pref roasted |
| 1 | teaspoon | Salt |
Directions
1. In a medium saucepan, combine the beans, water, onion, carrot, celery, bay leaf, and pepper; cook until the beans are soft, 45 minutes to 1 hour. Remove the bay leaf, onion, carrot and celery.
Drain beans and reserve the cooking liquid.
2. Place a skillet over high heat for 1 minute, then add the olive oil. Reduce the heat to low, add the garlic and stir. Add the oregano, sage, pepper, cumin and salt. Saut‚ until the garlic begins to color, about 2 minutes.
3. Put the contents of the skillet, the beans, and ¬ cup of the cooking liquid into a food processor or blender. Process until the beans are smooth. Add additional cooking liquid - up to « cup - to achieve the desired consistency. Serve hot.
Can be prepared several hours ahead and gently reheated, adding a little stock if needed.
Note: This sauce can also be used as a dip if you use less liquid.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 167 Submitted By DIANE LAZARUS On 10-05-95