Black Beans in Tomato Sauce

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This is the perfect complement to any Mexican dish. You can amp up the heat or tone it down by adding more or less Cayenne pepper.


  • Edelzwicker (Off-Dry White)

Beef Bourguignon Over Polenta


  • 1 tablespoon olive oil

  • ½ cup diced onion

  • 3 cloves garlic, minced

  • One 15 oz. can black beans, rinsed and drained

  • One 8 oz. can tomato sauce

  • 1 to 1 1/2 teaspoons cumin

  • 1/4 to 1/2 teaspoons cayenne pepper


  1. Heat oil in saucepan. Add onion and saute 5 minutes until softened.
  2. Add garlic and cook 1 minute.
  3. Add beans, tomato sauce, cumin, and cayenne. Stir well.
  4. Let simmer about 25 minutes, until the tomato sauce starts to evaporate.