Raisin Olive Tomato Bean Sauce GOAT

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In one of Anthony Bourdain’s books, probably Kitchen Confidential, he mentioned a sauce he tried and tried to make, but could never reach the heights of the originator of the sauce, another chef. It was either a meat sauce or a sauce for meats. It had raisins in it and as he described in words in his book, I mentally absorbed it. This is my version now, of what I experienced as Anthony’s words met my mind.

Serve over A-F meats, sauteed veggies, potatoes, rice, cauliflower rice and on and on!

Makes 9-1/2 cups

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Ingredients:

2 T. A-F margarine

2 T. extra-virgin olive oil

2 heaping c. 1/2 inch dice yellow onion

1 c. golden raisins

1/2 c. pitted Kalamata olives, mashed with pastry cutter, then chopped

2 T. jarred minced garlic

2 t. liquid smoke

1/2 fresh lemon, squeezed absent seeds, with the rind cut into 4-6 pieces

15.5 oz. light red kidney beans, including liquid from can

2 T. Kitchen Bouquet (browning & seasoning sauce)

1 T. unsweetened cocoa powder

2 t. garlic powder

2 t. onion powder

1/2 t. cinnamon

1/4 t. red cayenne pepper

1 t. dried oregano

2 t. dried basil

1 t. liquid smoke

1/4 c. liquid from olive jar

1-1/2 c. apple cider (not apple juice)

12 oz. can tomato paste mixed in separate bowl with 1 c. water

14.5 oz. can stewed tomatoes placed in bowl and cut into smaller pieces including liquid from can

14.5 oz. diced tomatoes including liquid from can

1/4 t. black pepper

salt to taste

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INSTRUCT:

1- In large pot, over medium-low heat, melt margarine with oil.

2- Add onion, some salt, then saute till wilted.

3- Add raisins, saute till translucent and hot.

4- Add chopped olive, stir and cook for about 10 minutes or till onion is soft.

5- Add remaining ingredients, stirring well after each addition.

6- Cover and cook on low heat for 30 minutes, stirring as needed. check to be sure it’s going at a burp of a boil, not roaring, okay?

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Serving suggestions:

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Steve had a bowl of leftover cauliflower rice saute, so had his first serving of Raisin Olive Tomato Bean Sauce over that and loved it.

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Next up was Raisin Olive Tomato Bean Sauce served over a microwaved JUST EGG FOLD, then topped with AVOCADO MASH by GOOD FOODS, with a lemon wedge. Perfect match.

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Raisin Olive Tomato Bean Sauce served over cauliflower gnocci (beware there’s only 10% cauliflower in it and not gluten-free). Good though, and it really does cook up in 2 minutes, so follow instructions on package.

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Steve says how about a bowl of just sauce? You bet, with a slice of black Russian bread sealed the deal. A lemon wedge and a whole pitted Kalamata olive for garnish, fit for everyone.

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Last but not least, pan-fried gardein chick’n scallopini, topped with Raisin Olive Tomato Bean Sauce, drizzled with extra virgin olive oil with a lemon wedge to the side. Steve wanted pepper and dill weed on his, and so it was.

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