Really good. I add beef broth instead of water.
- Carbohydrate 80.5786372916667 g
- Cholesterol 0 mg
- Fat 2.96467395833333 g
- Fiber 6.80430843611558 g
- Protein 11.2978852083333 g
- Saturated Fat 0.500544583333333 g
- Serving Size 1 1 Serving (233g)
- Sodium 136.192458333333 mg
- Sugar 73.7743288555511 g
- Trans Fat 0.199673541666667 g
- Calories 397 calories
Step-by-step
- In skillet, add Oil, Onion, Garlic.
- Cook on med heat, stirring often.
- When onion is lightly browned, add Tomato Paste.
- Stirring constantly until the Paste has'separated' and is a deep burgundy/brown color.
- Be careful not to let burn!
- Takes about 10-15 minutes.
- Stir in Bean'juice'.
- Then, add the beans, salt and 1cup of the water.
- Let simmer about 10min.
- Stir occasionally.
- When mixture begins to thicken, stir in Cayenne Pepper, to taste and continue to simmer til you have a thick, velvety'sauce'.
- Use remaining water to adjust consistency to your liking.
- Serve over White Rice.
- Yummy!
Replacing water with beef broth transforms a neutral poaching liquid into a savory foundation, though the added sodium and gelatin change how the sauce reduces and thickens during simmering. Cooking aromatics in olive oil requires moderate heat to soften the cellulose in onions without burning the garlic, which turns acrid if scorched during the initial 10-to-15-minute sauté. When tomato paste is fried until it reaches a deep burgundy color, the Maillard reaction develops caramelized sugars that mellow the raw acidity of the fruit. Incorporating the liquid from the canned beans adds natural starches that act as an emulsifier, binding the oil and remaining moisture into a cohesive medium. Monitoring the reduction process relies entirely on visual cues rather than a thermometer, as the bubbling mixture transitions from watery splashes to a glossy, clinging texture that coats the back of a spoon. Adjusting the consistency with extra water or broth allows precise control over the final cling of the sauce before pairing the legumes with grains.
