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Mexican Black Bean Sauce

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)64.2813
Energy (kCal)1027.219
Carbohydrates (g)189.0163
Total fats (g)4.5855
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Coat a 2 quart saucepan with vegetable spray and heat; add garlic and shallots; saute 2 minutes. | 2. Add white wine, sherry, black beans and one and a half cups of broth; simmer 6 to 8 minutes. | 3. Blend with a blender or food processor until smooth. | 4. Pour the pureed beans back into the pan, and warm puree, add chili powder and enough additional broth to make sauce the consistency of heavy cream. | 5. Season with cilantro, salt and pepper. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    shallot 2 tablespoons minced 14.4 3.36 0.5 0.02
    white wine 1/4 cup - - - -
    sherry wine 1/8 cup - - - -
    black bean 1 1/2 cups cooked 992.31 181.4676 62.856 4.1322
    chicken broth 2 -3 cups 0.0 0.0 0.0 0.0
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    cilantro 1 tablespoon minced 0.23 0.0367 0.0213 0.0052
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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