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The bean-based hot sauce I did not expect to work

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I was experimenting with using bean cooking liquid in different ways and ended up making something I did not intend. Thinned black beans — not refried, just regular cooked beans blended with their broth until very smooth — mixed with rehydrated arbol chile, roasted garlic, and lime made a thick, savory hot sauce that worked beautifully on eggs and in burritos. It is not a traditional hot sauce in the chile-and-vinegar sense. It is more like a spicy bean broth concentrate. The depth is remarkable for something with so few ingredients.

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umami_in_burritos

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This is the umami bomb I did not know I needed. The combination of bean broth (which has its own savory depth from the long cook), arbol heat, and roasted garlic is covering multiple flavor notes at once.

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FrijolFrank

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Beans as a sauce base is traditional in several Mexican regional styles — you have independently rediscovered something old. The bean-broth-thickened sauce was a staple before tomato-based salsas became the standard.

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