Mexican Black Beans with Tomatoes, Lime, and Cilantro Recipe
This vibrant Mexican Black Beans recipe features tender black beans simmered in a flavorful sofrito made with sautéed onions, garlic, jalapeño, tomatoes, and traditional Mexican spices. Finished with fresh lime juice, cilantro, and a drizzle of olive oil, it’s a perfect savory side dish or protein-packed addition to any meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Beans
- 2 (15-ounce/425g) cans black beans, undrained
Sofrito
- 1 ½ tablespoons extra virgin olive oil
- 1 small red or yellow onion, diced
- 4 garlic cloves, chopped
- 1 jalapeño or serrano pepper, diced
- ½ teaspoon ground cumin
- 1 ½ teaspoons dried Mexican oregano
- ½ teaspoon chipotle chile flakes or red pepper flakes
- 1 ½ teaspoons kosher salt
- Freshly cracked black pepper, to taste
- 1 pound (454g) fresh tomatoes or 1 (14-ounce/400g) can diced tomatoes
Finishing Touches
- A glug of extra virgin olive oil
- A squeeze or two of lime juice
- 1 cup (16g) fresh cilantro leaves and stems, chopped
Instructions
- Prepare the beans: Do not drain the canned black beans. Set them aside with their liquid intact.
- Puree or grate tomatoes: If using fresh tomatoes, wash them thoroughly and pulse in a food processor until pureed, or grate them using the wide holes of a box grater to create a fresh tomato base.
- Make the sofrito: Heat a large sauté pan over medium heat and add 1 ½ tablespoons of olive oil. Once hot, add the diced onion with a pinch of salt. Cook, stirring occasionally, for 5 to 6 minutes until the onion softens and turns golden without browning. Add the chopped garlic, diced jalapeño, ground cumin, dried Mexican oregano, and chipotle or red pepper flakes. Stir frequently and cook for 1 to 2 minutes to release the flavors.
- Simmer tomatoes: Add the prepared diced or pureed tomatoes to the pan. Adjust heat to maintain a rapid simmer. Cook for 8 to 10 minutes until the tomatoes break down, the mixture thickens, and most of the liquid evaporates. Season with kosher salt and freshly cracked black pepper.
- Add the beans: Pour the undrained black beans into the sofrito mixture. Bring the mixture to a simmer and cook for 15 minutes, stirring occasionally, until the sauce thickens and becomes saucy. If the mixture becomes too thick, add a splash of vegetable broth or water to loosen.
- Finish the dish: Stir in a glug of extra virgin olive oil, a squeeze or two of fresh lime juice, and the chopped cilantro. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed before serving.
Notes
- Using undrained beans ensures the dish stays saucy and richly flavored.
- You can substitute canned diced tomatoes if fresh tomatoes are not available.
- Adjust the heat by using more or less jalapeño or chipotle flakes depending on your spice preference.
- A splash of vegetable broth or water can be added during simmering to adjust consistency.
- Serve warm with rice, tortillas, or as a side to grilled meats or vegetables.
Keywords: Mexican black beans, black beans side dish, sofrito beans, vegetarian Mexican recipe, easy Mexican beans
