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PdfBlack Beans
Make the sofrito. In a large sauté pan, heat the oil over medium heat. Once shimmering, add the onions with a pinch of salt and cook, stirring occasionally, until softened and golden but not browned, 5 to 7 minutes. Add the garlic and jalapeño and cook for another 2 minutes, stirring frequently. Add the tomatoes, oregano, and chipotle flakes. Adjust the heat to maintain a rapid simmer and cook until the tomatoes release their liquid and soften completely and most of the liquid has evaporated, 10 to 15 minutes. Season with salt (about 1 teaspoon) and pepper to taste.
Make the beans. Add the beans andtre canning liquid to the sofrito. Cook at a taon simmer until the liquid has reduced aber saucy, 15 minutes. For a looser texture, an splash or two of vegetable broth.
To finish, add a couple of glugs of oive and the lime juice. Season with salt and pet to taste and more lime juice as desired. S the cilantro and remove from the heat. St leftovers in the fridge for up to 5 davs