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!