Coriander Black Beans


When I make Mexican food I usually end up making salsa or pico de gallo, I like to remove the inside seed gooey bits, the tomato caviar. It’s perfectly good to keep in, but I remove it so that my pico de gallo isn’t too wet and juicy; don’t like to throw it away! I usually throw it into whatever else is going with the meal, some meat for a taco or Spanish rice, but now I harvest that tomato goo on purpose to make these corianders spiced black beans.

Lots of onions and coriander bring simple black beans to life, the tomato caviar adds fresh tomato flavor, some sweetness and best of all no food goes to waste. I like to finish my beans with a homemade Puerto Rican style hot sauce called pique, it combines just a bit of heat with sweet pepper flavor. Chiles, cilantro and garlic are soaked in white vinegar with a splash of pineapple juice and rum, then left to sit for a week or so before it’s ready to use. I really need to make a recipe for that too!


Coriander Black Beans


  • 2 tbsp. oil
  • 3 onions, diced
  • 1 ½ tsp. salt
  • 1 ½ tbsp. coriander
  • juicy pulp of 1.5lb of tomatoes, tomato guts (about 1 1/4 cups)
  • 3 15oz cans of black beans, drained
  • 2 tbsp. apple cider vinegar or lime juice


  1. Heat the oil in a large pan, add the onions and salt, sauté until soft.
  2. Add the coriander and cook until fragrant, about three minutes.
  3. Add in the tomato guts and black beans, simmer for 15-20 minutes.
  4. Finish the beans with the vinegar.