Black Bean Brisket  | Garden Of Eydie

Ingredients

• (2) 15-ounce cans black beans , no salt added, (drained, rinsed & dried with a paper towel
• 1-½ cups finely chopped white or yellow onion (1 large onion)
• 1-½ cups red bell pepper , diced ¼ inch pieces (1 large bell pepper)
• 5 garlic cloves , minced (about 2 tablespoons)
• ½ tablespoon ground cumin
• 1-½ teaspoons pure chili powder
• 1 teaspoon garlic powder
• ½ teaspoon smoked sweet paprika
• ¾ cup oat flour
• ⅓ cup cooked and mashed sweet potato flesh
• 2 large onions thinly sliced
• 3 garlic cloves , minced (1 tablespoon)
• 3/4 cup dry red wine
• 5 ounces salt free tomato paste
• ½ cup Black Currant fruit spread (no added sugar)
• 3 cups reduced mushroom stock
• Place the black beans on a parchment lined sheet pan and bake for 12-15 minutes or until black beans have dried out. Remove from the oven and let cool. Keep the oven on.
• Add cumin, chili powder, smoked paprika and garlic powder to the onion mixture, and stir to coat the vegetables and to toast the spices, about 1 minute. Remove from the heat.
• In the bowl of a food processor, add prepared black beans, onion mixture, oat flour and sweet potato. Pulse until well combined but not puréed. You want the mixture to have texture.
• In a large (4 cup) glass measuring cup, mix mushroom stock, tomato paste and currant spread. Whisk to combine. Reserve.
• Pour in the mushroom stock mixture, and stir to combine. Cook for another 2-3 minutes to meld the flavors.
• Place the black bean brisket on a cutting board and slice on the bias from the “corner” of the “brisket,” slicing diagonally into ¼ inch pieces. (see picture).
• Place in a warmed serving dish and pour sauce on top and all around.
• Serve immediately, or it can be kept warm in a very low oven 150℉, for 20-30 minutes before serving.