Mexican Black Beans

• 2 can black beans, undrained*
• 1½ tbsp extra virgin olive oil
• 1 small red or yellow onion, (diced)
• 4 clove garlic, (chopped)
• 1 jalapeño or serrano pepper, (diced**)
• ½ tsp ground cumin
• 1½ tsp dried Mexican oregano
• ½ tsp chipotle chile flakes or red pepper flakes***
• 1½ tsp kosher salt
• Freshly cracked black pepper
• 1 lb (454g) fresh tomatoes or 1 (14-ounce/400g) can of diced tomatoes
• A glug of extra virgin olive oil****
• A squeeze or two of lime juice
• 1 cup (16g) fresh cilantro leaves and stems, chopped

Instructions

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.