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Fish with Black Bean Sauce

Inactive Prep: 2-3 hours
Prep: 15 minutes
Cook: 30 minutes

2 tablespoon lard (Armour ) or shortening
1 white onion, chopped
2 garlic cloves, chopped
1 medium tomato, finely chopped
1 package black beans (Verde Valle), cooked
smashed and refried
1 teaspoon oregano
1 teaspoon cumin
1 ancho pepper
1 cup broth
Salt to taste
Cooking oil
4 white fish fillets
Salt and pepper to taste
Panela cheese or sour cream for garnish
Parsley for garnish

Cook black beans according to package directions.  In a saucepan, heat shortening.  Add onion, garlic and chopped tomato and cook at medium heat until the onion becomes transparent.  Add refried beans, cook at low heat.  Place bean mixture into a food processor (or use an electric mixer), add oregano, cumin, ancho pepper and broth; process (mix) until smooth.  Return to the saucepan, add salt to taste and cook for five more minutes.  In a separate saucepan, add oil and heat until hot.  Sauté fish fillets in oil and add salt and pepper to taste.  On each plate, serve a fish fillet over black bean sauce.  Garnish with parsley, Panela cheese or sour cream.

Recipe courtesy Verde Valle