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Mexican Black Beans
By quardart_seisey
•
Added 26 days ago
•
Updated 5 days ago
Easy
Side
Prep: 10 mins
Cook: 35 mins
Total: 45 mins
Serves 4
Ingredients (for 4 servings)
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30.0 oz Canned Black Beans
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1.0 tbsp Extra Virgin Olive Oil
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1.0 piece Small Yellow Onion
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4.0 clove Garlic
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1.0 piece Jalapeño Pepper
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0.5 tsp Ground Cumin
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1.0 tsp Dried Mexican Oregano
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0.5 tsp Chipotle Chile Flakes
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1.0 tsp Kosher Salt
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1.0 piece Black Pepper
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1.0 lb Fresh Tomatoes
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1.0 tbsp Lime Juice
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1.0 cup Fresh Cilantro
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
20
Calories
1.0g
Protein
4.4g
Carbs
0.2g
Fat
1.4g
Fiber
2.9g
Sugar
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Description
These black beans are absolutely delicious
Instructions
Don’t drain the beans!
-Prep the fresh tomatoes (or use canned diced). Wash, and then add to a food processor and pulse until pureed.
-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 (or red pepper flakes) 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.