This recipe uses black beans as the base of the sauce.
I like to keep my sauce fairly simple, so I use one tablespoon of olive oil to make one tablespoon.
I love the sweet potato because it’s the perfect complement to the sweet sauce and adds a little sweetness.
The black beans are a nice addition too, if you have a lot of them.
The egg roll recipe is great because it also uses black bean sauce.
The gravy is topped with egg rolls and then topped with tomato sauce, a dollop of mayo and chopped green onions.
You can also serve the sauce with a salad or a salad mix or some plain spaghetti squash or sweet potato.
Ingredients 1 large egg roll (I use 1-inch pieces) 2 cups water 2 tablespoons olive oil 1 tablespoon olive oil 2 tablespoons butter 2 tablespoons fresh lemon juice 1 teaspoon dried thyme 1 teaspoon sea salt and pepper Directions Add the egg roll to a large skillet or sauce pan and cook over medium heat until golden brown.
Remove from the heat.
Remove the egg rolls from the skillet and set aside.
In a small bowl, whisk together the olive oil, butter, lemon juice, sea salt, and pepper.
Add the yolk and stir well to combine.
Add all of the remaining ingredients and cook for about 3 to 5 minutes.
Garnish with chopped green onion and serve.
You could also garnish with fresh basil or mint leaves if you like.
Recipe Notes * I’ve added my own variation to this recipe if you don’t have black beans on hand.
I also use a combination of the sweet potatoes, egg rolls, and gravy.