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
- Rinse beans in cold water. Cover beans with water in 2 qt. saucepan and heat, covered, over medium heat to boiling. Remove from heat. Let stand overnight.
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.
- Meanwhile, under cold water, remove seeds, stems and veins of dried chili. Cut chili into 1 inch pieces; place in 1 /4 cup boiling water. Let stand 45 minutes. (Do not touch eyes) Place ancho chili and water in blender container; cover. Puree until smooth.
- In a skillet, saute pureed chili mixture, onion, green chili pepper, garlic, salt and cumin in lard over medium head until golden (3-5 min.). Stir into bean mixture and heat, stirring constantly. Add water if needed, to make pureed beans of sauce consistency. Remove green chili halves before serving.
Next Month…. How to assemble Eggs Motul.