Ground guajillo gives these saucy black beans a rounded chile flavour, supported by garlic, onion and oregano. A squeeze of lime at the end lifts the tomato base. Serve them as a side, or use the beans to anchor a rice bowl.
Prep
15 min
Cook
25 min
Portion guide
Makes 10 portions
Times are estimates. Original recipe idea for menu development. Adapt seasoning and methods to your kitchen.
6 gFine saltStart with less if the beans or tomatoes are salted.
Base batch: ten side portions of approximately 230–240 g; reduce further if a thicker filling is needed.
Make it
Combine the guajillo, garlic powder, onion powder and water in a small bowl. Stir until no dry pockets remain.
Warm the oil in a wide saucepan over medium heat. Cook the diced onion for about 5 minutes until softened. Add the spice mixture carefully, followed by the tomatoes and oregano. Stir and bring to a gentle simmer.
Add the drained beans. Simmer gently for 12–15 minutes, stirring occasionally, until hot throughout and lightly thickened. Mash a small spoonful of beans into the sauce for a creamier texture.
Stir in the lime juice and salt. Taste for chile intensity and seasoning, then portion with enough sauce to coat the beans.
The spices behind the dish
Request these ingredients
Tell us which ingredients you need, your quantities and delivery ZIP. Availability, pack options, pricing and freight are confirmed by quotation.
