You made a pot of black beans because there have been a couple of
threads about them recently. Now you have a cup of cooked beans
leftover. Make a tasty Cuban sauce.

Sauté for about 5 minutes:
2 TB butter
3 garlic cloves, minced
1/2 tsp ground or grated ginger, or 1 tsp minced
2 large red bell peppers, chopped small

Add:
1 TB soy sauce
1/2 tsp black pepper
1.5 cups white wine
1/2 cup chicken stock mixed with 1 tsp cornstarch

Cook over medium heat, stirring now and then, until a little thickened,
about 10 minutes.

Stir in:
1 cup cooked black beans.

Reduce heat to low, cover, let cook while you prepare the meat or
seafood. If you have a stick blender, you might purée this sauce,
though it's not necessary. Depends on the texture you want.

Taste the sauce for salt after it's simmered a while. It may need
some, depending on your beans.

This sauce is nice simply spooned over some cooked shrimp or chicken.
-aem