Mexican Black Beans
User Reviews
5
Mexican Black Beans
Description
This recipe starts with canned black beans used with their liquid intact, which helps create a naturally thick sauce as they simmer. The sofrito is prepared by gently cooking diced onion with garlic, jalapeño, cumin, oregano, and chipotle flakes to infuse the base with savory, smoky, and lightly spicy notes. Adding pureed or grated tomatoes deepens the flavor and thickens the mixture as the liquid evaporates.
Once the sofrito has developed, the black beans are stirred in and simmered to thicken and meld flavors. The dish is finished with a drizzle of extra virgin olive oil, a squeeze of lime juice to add brightness, and a handful of chopped fresh cilantro. This combination creates beans with balance and depth, offering a versatile side or component in Mexican-inspired meals.
Using serrano peppers instead of jalapeños will increase the heat if desired. Leftover beans store well in the refrigerator for nearly a week and freeze effectively for longer storage. Reheat gently to maintain their saucy texture.
Ingredients
- 2 (15-ounce/425g) cans black beans undrained
Sofrito
- 1 ½ tablespoons extra virgin olive oil
- 1 onion diced, small, red or yellow
- 4 garlic chopped, cloves
- 1 jalapeno pepper diced, or serrano pepper
- ½ teaspoon cumin ground
- 1 ½ teaspoons oregano dried, Mexican
- ½ teaspoon chipotle chile flakes or red pepper flakes
- 1 ½ teaspoons kosher salt
- black pepper freshly cracked
- 1 pound tomato fresh or 1 (14-ounce/400g) can diced
Finishing
- extra virgin olive oil a glug of
- lime juice a squeeze or two of
- 1 cup cilantro fresh leaves and stems, chopped
Instructions
- Don’t drain the beans!
- 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.
- 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.
- 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.
- 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.
- 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
- Use dried black beans soaked overnight and cooked with bay leaves and oregano for deeper flavor and maximum sauciness.
- To add smoky heat, incorporate adobo sauce from canned chipotle peppers with the tomatoes.
- Olive oil is important for richness—do not skip it in the finishing steps.
- Store leftovers in airtight containers for up to 6 days or freeze for up to 6 months; defrost in the fridge before reheating.
- Adjust pepper heat by using serrano instead of jalapeño for spicier beans.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4to 6
Amount Per Serving
Calories 197 kcal
% 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.
User Reviews
Overall Rating
5
You'll Also Love
