Mexican Black Beans
These restaurant-style Mexican black beans are creamy, saucy, and packed with smoky flavor using a homemade sofrito base. They transform budget-friendly canned beans into a gourmet side dish in just 40 minutes.
Ingredients
- 2 cans black beans, canned (including liquid)
- 1 cup fresh or canned diced tomatoes, pureed or grated
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 0.5 teaspoon chipotle chile or red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 2 tablespoons extra virgin olive oil
- 0.5 lime lime juice
- 0.25 cup fresh cilantro, chopped
- to taste salt and pepper
Instructions
- If using fresh tomatoes, pulse them in a food processor until pureed or grate them using a box grater. Set aside.
- Heat oil in a pan over medium heat and sauté the onion until soft. Add the garlic, chipotle chile or red pepper flakes, cumin, and oregano, cooking until fragrant.
- Pour the pureed tomatoes into the pan and maintain a rapid simmer until the tomatoes break down and most of the liquid evaporates. Season with salt and pepper.
- Add the black beans along with their canning liquid to the pan. Bring to a simmer and cook until the mixture has thickened and achieved a saucy, creamy consistency.
- Finish by stirring in a glug of extra virgin olive oil, lime juice, and cilantro. Adjust seasoning with additional salt, pepper, or lime juice to taste before serving.