Rice with Black Bean Sauce

From the kitchen of Kendra

This was inspired from both the Haitian and Brazilian versions of black bean sauce; and is what I consider to be the main event of this simple dish.  It is unbelievable how something as plain as black beans can turn steamed rice into a carnival in your mouth.  Try this one.  You'll love it! 

2 cans of black beans (you can use dry beans, just remember to prepare them ahead.)

Garlic

Cayenne pepper (You can use any type of pepper to give it heat.  I just happen to have cayenne handy.)

Salt and pepper to taste
*Optional: onion

Puree beans, with the juice, in a blender until smooth and pour into a sauce pan.  Heat the pureed beans being careful to not scorch them.  Add the garlic, cayenne pepper, salt and pepper to taste.  Simmer for a few minutes to mingle the flavors.  Serve over steamed rice.

Yields: 6-8 servings.

FYI:  There really is not a science to making this sauce and I always make it to taste; which is why I did not list any measurements.  If you like a lot of garlic be generous, otherwise 5 cloves would probably be enough.  Remember that cayenne pepper goes along way, so start small.  If you choose to use canned beans you will not need very much salt.  As for the onion, if you want it, mince a couple of tablespoons, maybe even a quarter of a cup.  I don't know, experiment.  It is really hard to mess this up.