Foryoueats: Mexican Black Beans

2 (15-ounce/425g) cans black beans, undrained*

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

1 pound (454g) fresh tomatoes or 1 (14-ounce/400g) can of diced tomatoes

A glug of extra virgin olive oil****

A squeeze or two of lime juice

1 cup (16g) fresh cilantro leaves and stems, chopped

Mexican Black Beans