Black Bean Sauce is an essential dish in Cuban cuisine. This recipe is my take on black bean sauce, reconstructed from the collective memories of many of my friends’ mothers preparing it as part of dinner while my friends and I did our homework together at the kitchen table. It’s great on its own, accompanied or not by hot, steaming white rice, served with Bistec de Palomilla (Cuban), Cuban Style Fried Pork or Masitas de Cerdo (Cuban) or Carnitas (Mexican) or grilled beef, chicken and pork.
Black Bean Sauce is best made prior to dinner or made as first as you then prepare the rest of the meal. Cooked and kept covered, the flavors really have time to develop together; simply return to a simmer prior to serving.
Total Time: 1 hour, Serves: 4
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