Recipes from post: Achiote Spice Rubbed Pork Tenderloin

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Black Bean Banana Sauce

1 tsp canola oil
1/2 small yellow onion, diced
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp chile powder
2/3 cup cooked black beans
1/2 banana, peeled (eat the other half!)
juice from 1 lime
1 cup water
1/2 - 1 tsp habanero hot sauce - depending on how hot you like it! (we use Castillo but you can sub any hot sauce)
kosher salt and freshly cracked black pepper

Place canola oil in a small saute pan over medium heat. Once the oil and pan have preheat, add the onion. Sweat the onion over medium heat until translucent, about 7-10 minutes. Add garlic to the pan. Saute another 1 minute. Add cumin, chile powder and black beans to the pan. Heat the black beans through, about 3-5 more minutes.

Transfer contents into the bowl of blender/food processor. Add the banana, lime juice, water and hot sauce. Puree until smooth. Taste and adjust seasonings with kosher salt and freshly cracked black pepper as desired. Strain sauce through a fine mesh sieve. Do not push larger particles through. Ideally the sauce will have a silky velvety texture! If the sauce is too thick simply thin with more water. Goes great with achiote spice rubbed pork tenderloin. Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: Achiote Spice Rubbed Pork Tenderloin
http://www.whatwereeating.com/recipes/achiote-spice-rubbed-pork-tenderloin/