Mexican Black Beans

Method

Don't drain the beans!
Prep the fresh tomatoes, if using. Wash, and then add tomatoes1 lb to a food processor and pulse until pureed. Or grate the tomatoes using the wide holes of a box grater.
Make the sofrito. Heat large sauté pan over medium heat with extra virgin olive oil1½ tbsp. Once hot, add onion1 small with a pinch of salt and cook until the onion has softened and is golden but not browned, 5-6 minutes, stirring occasionally. Add garlic4 cloves, jalapeño1, ground cumin½ tsp, dried Mexican oregano1½ tsp, and chipotle chile flakes½ tsp and cook for 1-2 minutes, stirring frequently.
Add the diced tomatoes. Adjust the heat as needed to maintain a rapid simmer and cook until the tomatoes break down and most of the liquid has evaporated, 8-10 minutes. Season with kosher salt1½ tsp and several cracks of ground black pepper.
Pour black beans2 15-oz cans with their liquid into the sofrito. Bring to a simmer and simmer for 15 minutes until thickened and saucy. If it gets too thick, add a splash of vegetable broth if you have it, or water.
Stir in a glug of extra virgin olive oil, a squeeze or two of juice from lime1, and cilantro1 cup. Taste, and add kosher salt or more pepper or more lime juice to taste.