Black Beans with Tomatillos and Tomatoes


2 cans (or 4 cups dried, soaked, and cooked) black beans, drained and rinsed

2 tablespoons olive oil

1 large yellow onion, diced

1 bell pepper, diced

1 jalapeño or serrano pepper, small diced (remove the seeds to temper the heat)

5 tomatillos, diced

3 ripe tomatoes, diced

5 cloves garlic, minced

1 tablespoon ground cumin (best if using freshly ground seeds)

1 tablespoon chili powder

1 teaspoon ground coriander (best if using freshly ground seeds)

1 teaspoon chopped epazote leaves and stem (more to taste)

1 1/2 tablespoon sea salt

1 teaspoon freshly ground black pepper

Juice of 1 lime



Heat olive oil in Dutch oven or heavy pot over medium heat until shimmering. Add onion and peppers and sauté until soft, about eight minutes. Add all spices and garlic, stirring and cooking until fragrant, about 30 seconds. Add beans, tomatoes, and tomatillos, stirring to combine. If liquid isn’t accumulating in the bottom of the pot, add about one cup of water. Simmer on medium-low heat for about 30 minutes until the beans, tomatoes, and tomatillos are stewed and soft. Before serving, add the juice of one lime and additional salt to taste.