|This recipe is from the cookbook Veganomicon by Isa Chandra Moskowitz and Terry Hope Romero.|
This ended up being more of a paste than a sauce. The recipe called for the sauce to be 'drizzled'
over the black beans, and I'm not sure how that is possible. There isn't much liquid in the sauce to accomplish that. The same thing happened with her recipe for Mushroom Marinara from Appetite for Reduction that I made a few months ago. I don't know, maybe thick and pasty is the way it's supposed to be.
Ingredients: black beans, onion, bay leaves, chipolte peppers in adobo sauce, garlic, olive oil.