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5.0 from 522 votes

Mexican Black Beans

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
5 mins
Cook Time
5 mins
Total Time
40 mins
Servings: 4 to 6
Calories: 197 kcal
Course: Side Dish , Lunch , Dinner
Cuisine: Mexican

Ingredients

  • 2 (15-ounce/425g) cans black beans, undrained*
Sofrito
  • 1 ½ tablespoons extra virgin olive oil
  • 1 small red or yellow onion, diced
  • 4 garlic cloves, chopped
  • 1 jalapeño or serrano pepper, diced**
  • ½ teaspoon ground cumin
  • 1 ½ teaspoons dried Mexican oregano
  • ½ teaspoon chipotle chile flakes or red pepper flakes***
  • 1 ½ teaspoons kosher salt
  • freshly cracked black pepper
  • 1 pound (454g) fresh tomatoes or 1 (14-ounce/400g) can of diced tomatoes
Finishing
  • A glug of extra virgin olive oil****
  • A squeeze or two of lime juice
  • 1 cup (16g) fresh cilantro leaves and stems, chopped

Instructions

    Cup of Yum
  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.

Notes

  • *How to make with dried black beans: Soak ½ pound (227g) black beans overnight (add 1 teaspoon baking soda to the soaking water to help soften); drain. Cook the beans in 3 cups (720 mL) water + add 2 bay leaves and a few fresh oregano sprigs if you have them. Cook the beans for at least an hour, probably longer, until they’re tender. Then scoop out 1.5 cups (360 mL) cooking liquid and discard for maximal sauciness. Make the sofrito and add it to the pot of cooked beans with 1 teaspoon kosher salt, and rapidly simmer for 15 to 20 minutes, until thickened and saucy. Follow step 4 as written.
  • **A jalapeño here is pretty mild; use a serrano pepper for a spicier version.
  • jalapeño here is pretty mild; use a serrano pepper for a spicier version.
  • ***For a more pronounced smoky, spicy flavor, add a few teaspoons of adobo sauce from a can of chipotle peppers when you add the tomatoes.
  • ****Don’t skip the olive oil! It adds a necessary richness and great mouthfeel.
  • Storage: Store leftover beans in an airtight container for 5 to 6 days. Or freeze for up to 6 months; defrost in the fridge before reheating.

Nutrition Information

Calories 197kcal (10%) Carbohydrates 29g (10%) Protein 10g (20%) Fat 6g (9%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Sodium 820mg (34%) Potassium 673mg (19%) Fiber 11g (44%) Sugar 3g (6%) Vitamin A 902IU (18%) Vitamin C 19mg (21%) Calcium 76mg (8%) Iron 3mg (17%)

Nutrition Facts

Serving: 4to 6

Amount Per Serving

Calories 197

% Daily Value*

Calories 197kcal 10%
Carbohydrates 29g 10%
Protein 10g 20%
Fat 6g 9%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Sodium 820mg 34%
Potassium 673mg 14%
Fiber 11g 44%
Sugar 3g 6%
Vitamin A 902IU 18%
Vitamin C 19mg 21%
Calcium 76mg 8%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.