Mexican Black Beans Gourmet Flavors (Printable Version)
Simmer black beans with sofrito and fresh spices for extra creaminess and bold flavor in every bite.
# Ingredients:
→ Black Beans
01 -
2 cans (425 g each) black beans, undrained
→ Sofrito
02 -
1.5 tablespoons extra virgin olive oil
03 -
1 small red or yellow onion, diced
04 -
4 garlic cloves, chopped
05 -
1 jalapeño or serrano pepper, diced
06 -
0.5 teaspoon ground cumin
07 -
1.5 teaspoons dried Mexican oregano
08 -
0.5 teaspoon chipotle chile flakes or red pepper flakes
09 -
1.5 teaspoons kosher salt
10 -
Freshly cracked black pepper, to taste
11 -
454 g fresh tomatoes, pureed or 1 can (400 g) diced tomatoes
→ Finishing
12 -
Extra virgin olive oil, to finish
13 -
Fresh lime juice, to taste
14 -
1 cup (16 g) fresh cilantro leaves and stems, chopped
# Steps:
01 -
If using fresh tomatoes, wash and puree them in a food processor or grate using a box grater until smooth.
02 -
Heat a large sauté pan over medium heat and add 1.5 tablespoons olive oil. Once hot, add the diced onion with a pinch of salt and cook, stirring occasionally, for 5 to 6 minutes until softened and golden.
03 -
Incorporate the chopped garlic, diced pepper, ground cumin, dried oregano, and chipotle or red pepper flakes. Stir frequently and cook for 1 to 2 minutes until fragrant.
04 -
Add pureed or canned diced tomatoes to the pan. Adjust heat to maintain a rapid simmer, and cook for 8 to 10 minutes until tomatoes break down and much of the liquid has evaporated. Season with kosher salt and freshly cracked black pepper.
05 -
Pour the undrained black beans into the pan. Stir to combine and bring to a simmer. Cook for 15 minutes, stirring occasionally, until thickened and saucy. Add a splash of water or vegetable broth only if needed to adjust consistency.
06 -
Stir in a generous drizzle of extra virgin olive oil, a squeeze or two of lime juice, and chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed before serving.
# Notes:
01 -
For richer flavor, add a few teaspoons of adobo sauce from canned chipotle peppers along with the tomatoes.
02 -
For a spicier dish, use a serrano pepper instead of jalapeño.
03 -
Undrained beans yield a creamier, saucier consistency; do not rinse or drain.
04 -
If preferred, substitute canned beans with 227 g dried black beans cooked until tender, reserving some cooking liquid for authenticity.
05 -
Leftovers keep well in an airtight container in the refrigerator for 5 to 6 days, or freeze up to 6 months.