Mexican Black Beans
Recreate restaurant-style Mexican black beans at home with this simple pantry-staple recipe. Featuring a deep sofrito base and a lush, creamy texture, these beans are a flavorful addition to burrito bowls, tacos, and nachos.
Instructions
- 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.
Nutrition Facts
Per portion