Adventures in Eating: Black Bean Puree

There is a distinct advantage in creating a “serialized” food column. Thinking of what to present the next month, is eliminated. Writing it, though, is another matter. A writer was asked if he liked to write, it is said he answered, “Yes, except for the paperwork!”

This month, the saga of the bridal luncheon and the menu with Eggs Motul with Yucatan Sauce and Black Bean Puree continues. Don’t forget both sauces can be frozen (2-3 weeks). Once your 2 sauces are made, you can relax. Here is the sec­ond sauce. (makes 3 cups).

BLACK BEAN PUREE

(frijoles negros pure)

1/2 lb. black beans

1 dried ancho chili pepper

1/4 cup boiling water

1 small onion, minced

1 hot green chili pepper, halved,

seeds and stem removed

1 to 4 cloves garlic, crushed

1 to 2 tsp. salt

1 tsp. ground cumin

1/4 cup lard

Heat beans to boiling, reduce heat, and simmer covered until beans are soft, 2 1/2 to 3 hours, stirring occa­sionally. (add water to pan if beans become dry). Cool. Pour beans into blender/food processor container; puree until smooth. Return puree, beans to saucepan. This should not be too thick.

Next Month…. How to assemble Eggs Motul.

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