Name: Mexican Black Beans
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 1.5 tbsp extra virgin olive oil (for sautéing); 1 small onion (diced); 4 clove garlic cloves (chopped); 1 small jalapeno (diced); 0.5 tsp ground cumin; 1.5 tsp mexican oregano (dried); 0.5 tsp chipotle flakes (or red pepper flakes); 1 lb tomatoes (fresh or canned); 2 can black beans (keep the liquid); 1.5 tsp kosher salt; 0.25 tsp black pepper (freshly cracked); 1 tbsp extra virgin olive oil (for richness); 1 tbsp lime juice (about 1/2 lime); 1 cup cilantro (chopped fresh leaves)

Instructions

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1

Wash and puree tomatoes (1 lb) using a food processor until smooth, or grate them using the wide holes of a box grater.
2

Heat extra virgin olive oil (1.5 tbsp) in a large sauté pan over medium heat. Sauté onion (1 small) with a pinch of kosher salt (1.5 tsp) for 5 to 6 minutes until soft and golden.
3

Stir in garlic cloves (4 clove), jalapeno (1 small), ground cumin (0.5 tsp), mexican oregano (1.5 tsp), and chipotle flakes (0.5 tsp). Cook for 1 to 2 minutes until fragrant.
4

Add pureed tomatoes (1 lb). Maintain a rapid simmer for 8 to 10 minutes until the tomatoes break down and the liquid evaporates. Season with kosher salt (1.5 tsp) and black pepper (0.25 tsp).
5

Pour black beans (2 can) along with their canning liquid into the pan. Simmer for 15 minutes until the mixture is thick, creamy, and saucy.
6

Stir in extra virgin olive oil (1 tbsp), lime juice (1 tbsp), and cilantro (1 cup). Adjust salt, pepper, or lime to your preference and serve hot.