Piquant Bean Sauce
1/4 cup extra virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1 medium jalapeno pepper, seeded and finely minced
2 cups chopped, peeled, and seeded fresh ripe tomato
2 cups Randall Pinto Beans, drained and rinsed
1/2 cup chicken broth (canned may be used)
2 tablespoons fresh lime juice
1 teaspoon sugar
salt and hot pepper sauce, to taste
Heat the oil in a large heavy skillet.
Add the onion and peppers. Sauté, stirring constantly for 5 minutes.
Add the tomatoes and cook over high heat for 5 minutes longer, stirring.
Stir in the Randall Beans and chicken broth and cook for 5 minutes more.
Pour into a blender and puree.
Return to wiped out skillet and reheat.
Stir in the lime juice and sugar and season to taste with salt and hot sauce. (If necessary, add more chicken broth for a sauce of the proper thickness.)
Serve hot over grilled meats. Garnish with a slice of lime and pickled jalapeno pepper. Also good sprinkled with some freshly chopped cilantro.
Makes about 3 cups.