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Deep chile flavour. Everyday versatility.

Guajillo black beans

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. US kitchen measures are approximate. Original recipe idea; adapt seasoning and methods to your kitchen.

Ingredients ↓
Black beans in a guajillo chile sauce in a terracotta bowl; illustrative serving idea.
Serving inspiration.

Ingredients

  • 3 lb + 12 ozCooked black beansCanned, rinsed and thoroughly drained; measure after draining.
  • 14 ozCrushed tomatoesCanned, preferably without added salt.
  • 1 cupYellow onionPeeled and finely diced.
  • 3 tbspNeutral cooking oil
  • 2 tbsp + 2 tspGround guajillo
  • 2 tspGarlic powder
  • 1 ¾ tspOnion powder
  • 1 tbspDried oregano leaves
  • ¾ cup + 1 tbsp + 1 tspWater
  • 3 tbspLime juiceFreshly squeezed.
  • 1 tspFine saltStart with less if the beans or tomatoes are salted.

Base batch: ten side portions; reduce further if a thicker filling is needed.

Make it

  1. Combine the guajillo, garlic powder, onion powder and water in a small bowl. Stir until no dry pockets remain.
  2. 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.
  3. 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.
  4. Stir in the lime juice and salt. Taste for chile intensity and seasoning, then portion with enough sauce to coat the beans.

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