Ingredients

  • 2 15 oz cans black beans, undrained
  • 1 1/2 tbsp olive oil
  • 1 small onion, red or yellow, diced
  • 4 cloves garlic, chopped
  • 1 jalapeno, diced
  • 1/2 tsp cumin
  • 1 1/2 tsp oregano
  • 1/2 tsp red pepper flakes
  • 1 1/2 tsp kosher salt
  • black pepper, to taste
  • 1 lb or 1 14 oz can tomatoes
  • glug olive oil
  • lime juice, to taste
  • 1 C cilantro, leaves and stems, chopped
image of Mexican Black Beans

Instructions

  1. Don’t drain the beans!
  2. Prep the fresh tomatoes, if using. Wash, and then add to a food processor and pulse until pureed. Or grate the tomatoes using the wide holes of a box grater.
  3. Make the sofrito. Heat a large sauté pan over medium heat with 1 ½ tablespoons of oil. Once hot, add the onion with a pinch of salt and cook until the onion has softened and is golden but not browned, 5 to 6 minutes, stirring occasionally. Add the garlic, jalapeño, cumin, oregano, and chipotle flakes (if using) and cook for 1 to 2 minutes, stirring frequently.
  4. Add the diced tomatoes. Adjust the heat as needed to maintain a rapid simmer and cook until the tomatoes break down and most of the liquid has evaporated, 8 to 10 minutes. Season with the kosher salt and several cracks of black pepper.
  5. Pour the black beans with their liquid into the sofrito. Bring to a simmer and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of vegetable broth if you have it, or water.
  6. Stir in a glug of extra virgin olive oil, a squeeze of lime juice, and cilantro. Taste, and add salt/pepper or more lime juice to taste.