Black Bean and Jalapeño Sauce
This spicy Mexican sauce can be served as a hot or cold dip, or used to enhance tortilla filling, gorditas, and tostaditas.
Ingredients
- 15 ml (1 Tablespoon) olive oil
- (3 medium) garlic cloves, peeled
- 425 g (1 can) black beans, drained, rinsed
- 80 g (½ medium) yellow onion, peeled, diced
- (1 jalapeo) seeded, quartered
- 75 g (1 medium) red bell pepper, seeded, chopped
- 75 g (½ cup) yellow bell pepper, seeded, chopped
- 240 ml (1 cup) vegetable stock, or chicken stock
- (1 teaspoon) ground cumin
- (1 teaspoon) chili powder
- 60 ml (¼ cup) water
Directions
- Heat a sauté pan over medium heat. Add the olive oil garlic, black beans, jalapeno, red bell pepper and yellow bell pepper. Sauté for 5 minutes. Set aside.
- Place vegetable stock, cumin, chili powder and water along with half of the sautéed mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- If sauce is getting too thick (sauce should be spreadable) add a little more water or stock.
- Reduce speed to Variable 5 and remove the lid plug. Add remaining sautéed mixture through the lid plug opening.
- Blend for an additional 5 seconds.
Ingredients
- 15 ml (1 Tablespoon) olive oil
- (3 medium) garlic cloves, peeled
- 425 g (1 can) black beans, drained, rinsed
- 80 g (½ medium) yellow onion, peeled, diced
- (1 jalapeo) seeded, quartered
- 75 g (1 medium) red bell pepper, seeded, chopped
- 75 g (½ cup) yellow bell pepper, seeded, chopped
- 240 ml (1 cup) vegetable stock, or chicken stock
- (1 teaspoon) ground cumin
- (1 teaspoon) chili powder
- 60 ml (¼ cup) water
Directions
- Heat a sauté pan over medium heat. Add the olive oil garlic, black beans, jalapeno, red bell pepper and yellow bell pepper. Sauté for 5 minutes. Set aside.
- Place vegetable stock, cumin, chili powder and water along with half of the sautéed mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- If sauce is getting too thick (sauce should be spreadable) add a little more water or stock.
- Reduce speed to Variable 5 and remove the lid plug. Add remaining sautéed mixture through the lid plug opening.
- Blend for an additional 5 seconds.
Ingredients
- 15 ml (1 Tablespoon) olive oil
- (3 medium) garlic cloves, peeled
- 425 g (1 can) black beans, drained, rinsed
- 80 g (½ medium) yellow onion, peeled, diced
- (1 jalapeo) seeded, quartered
- 75 g (1 medium) red bell pepper, seeded, chopped
- 75 g (½ cup) yellow bell pepper, seeded, chopped
- 240 ml (1 cup) vegetable stock, or chicken stock
- (1 teaspoon) ground cumin
- (1 teaspoon) chili powder
- 60 ml (¼ cup) water
Directions
- Heat a sauté pan over medium heat. Add the olive oil garlic, black beans, jalapeno, red bell pepper and yellow bell pepper. Sauté for 5 minutes. Set aside.
- Place vegetable stock, cumin, chili powder and water along with half of the sautéed mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- If sauce is getting too thick (sauce should be spreadable) add a little more water or stock.
- Reduce speed to Variable 5 and remove the lid plug. Add remaining sautéed mixture through the lid plug opening.
- Blend for an additional 5 seconds.
Ingredients
- 15 ml (1 Tablespoon) olive oil
- (3 medium) garlic cloves, peeled
- 425 g (1 can) black beans, drained, rinsed
- 80 g (½ medium) yellow onion, peeled, diced
- (1 jalapeo) seeded, quartered
- 75 g (1 medium) red bell pepper, seeded, chopped
- 75 g (½ cup) yellow bell pepper, seeded, chopped
- 240 ml (1 cup) vegetable stock, or chicken stock
- (1 teaspoon) ground cumin
- (1 teaspoon) chili powder
- 60 ml (¼ cup) water
Directions
- Heat a sauté pan over medium heat. Add the olive oil garlic, black beans, jalapeno, red bell pepper and yellow bell pepper. Sauté for 5 minutes. Set aside.
- Place vegetable stock, cumin, chili powder and water along with half of the sautéed mixture into the Vitamix container and secure the lid.
- Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
- Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- If sauce is getting too thick (sauce should be spreadable) add a little more water or stock.
- Reduce speed to Variable 5 and remove the lid plug. Add remaining sautéed mixture through the lid plug opening.
- Blend for an additional 5 seconds.
