Mexican Black Beans

Name: Mexican Black Beans
Prep time: 15 min
Total time: 50 min
Yield: 4 - 6 Servings
Ingredients: 2 x 15-ounce cans black beans, undrained; 1u00bd tablespoons extra virgin olive oil; 1 small white onion, diced; 4 garlic cloves, chopped; 1 jalapeu00f1o or serrano pepper, diced; u00bd teaspoon ground cumin; 1u00bd teaspoons dried Mexican oregano; u00bd teaspoon red pepper flakes; kosher salt and black pepper, to tasteu2028; 14-ounce can diced tomatoes; extra virgin olive oil; A squeeze or two of lime juice; fresh cilantro, chopped

By Beans, Mexican Sautéing, Simmering

July 23, 2024

These flavor-packed Mexican Black Beans got rave reviews from my family. Since I didn't have time to soak dried beans overnight, I used canned beans, which worked perfectly. I used a jalapeño pepper, if you want it spicier use a serrano. Serrano peppers are generally smaller and skinnier than jalapeños. Despite their small size, they can be up to 10 times hotter than a jalapeño, so beware.

Prep: 15 mins
Cook: 35 mins
Yields: 4 - 6 Servings

Ingredients

2 x 15-ounce cans black beans, undrained

1½ tablespoons extra virgin olive oil

1 small white onion, diced

4 garlic cloves, chopped

1 jalapeño or serrano pepper, diced

½ teaspoon ground cumin

1½ teaspoons dried Mexican oregano

½ teaspoon red pepper flakes

kosher salt and black pepper, to taste 

14-ounce can diced tomatoes

Garnish

extra virgin olive oil

A squeeze or two of lime juice

fresh cilantro, chopped

Directions

1Heat the olive oil in a large sauté pan over medium heat. 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 chili flakes and cook for 1 to 2 minutes, stirring frequently. 

2Add 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. 

3Pour the black beans with their liquid into the pan. Bring to a simmer and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of water.

4Stir in a splash of extra virgin olive oil, a squeeze of lime juice, and cilantro. Add salt and pepper or more lime juice to taste.

5Store leftover beans in an airtight container for 5 to 6 days. Or freeze for up to 6 months; defrost in the fridge before reheating.

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