Black bean mother sauce puree (Salsa madre) from Cool Beans: The Ultimate Guide to Cooking with the World's Most Versatile Plant-Based Protein, with 125 Recipes (page 35) by Joe Yonan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • prkrgrant on February 26, 2026

    Really easy and really useful and yummy! Depending on how your black beans cook, if a lot of them have opened up or gotten crushed in the cooking process, I would not brine for the full hour. Mine were a bit more broken up and I pulled them after 30 minutes which was perfect and not too salty. I think the full hour would be too much, recommend tasting as they brine.

  • Chefjames1 on January 25, 2026

    Great! The brine made the beans way too salty though. Next time maybe just add some salt to the cooking water and skip the brine?

  • SheilaS on May 14, 2024

    I didn't have avocado leaves and didn't add fennel or anise seeds to substitute. I also skipped the post-cook brining step as I think seasoning the beans while cooking does pretty much the same thing. So in spite of my failure to follow directions, this made for a very flavorful purée.

  • Eatmorecake on August 06, 2022

    I halved the recipe exactly and used fennel. Next time, I will reduce the fennel just a bit. I have not used it in the recipes in the book yet, but I ate it with some garlic fried rice and an egg over easy for breakfast today. It was a delicious addition.

  • LKrishnan81 on September 24, 2021

    The method is unusual, but produced a delicious base for several recipes in the book. Luckily the unusual steps don't involve much effort, just time. Well worth adjusting your process to try.

  • czalikowski on March 26, 2020

    This is an excellent recipe- with a surprising amount of flavor, given it uses only common pantry items. It’s clear that I will be repeating this recipe as a weekly staple!

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