This is a slightly thickened black bean sauce to use with mostly vegetarian dishes that you might wish had a compatible sauce, such as vegetarian tamale. It went also with the tamale timbale we served in July 2016.


  • 2 Tablespoon grape seed oil
  • 3 cloves garlic, sliced
  • 1/2 yellow onion, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon Flavors of Frying spice blend
  • 1/2 teaspoon ground cumin
  • 1 cup black beans, cooked
  • 1 cup cooking liquid from the beans


Pre-soaking beans: Nowadays, we pre-brine our beans. Using 3 tablespoons salt to 1 gallon water, place 1 pound of black beans for 12-24 hours.  After soaking drain and rinse the beans. Then place them into a pot. Cover with water. Bring to simmer and cook as follows.

To cook beans:  In a deep pot, cook beans in clean unsalted water, simmering until they are tender, about 20-25 minutes. In a second medium pot place the EVOO, onion and garlic and cook until vegetables are aromatic. Add seasonings and cook an additional 3-5 minutes. When beans are tender and cooked, add the beans and liquid to the vegetables and cook 15 more minutes. Serve beans with liquid or without; or if making into a sauce, remove a portion of beans and blend in blender to smooth consistency, adjusting sauce thickness by adding more beans (thicker) or hot bean liquid (thinner). Serve immediately.


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