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. ---------------------------------------------------------------------------
Nutrition
Ingredients
