Hogao Black Beans Spooned over Rice

Dice the tomatoes and onion. Mince the garlic cloves finely.

Heat olive-oil in a skillet over medium heat. Add the diced onion and cook until softened and slightly translucent, about 4 minutes.

Add the minced garlic and cumin, stirring for 30 seconds until fragrant.

Add the diced tomatoes and salt. Cook, stirring occasionally, until the tomatoes break down into a thick, jammy sauce, about 10 minutes. The hogao should be deeply flavored and smell amazing. Set aside.

Rinse the white-rice under cold water until the water runs clear.

In a medium pot, combine 3 cups water with salt and bring to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes until tender and liquid is absorbed.

Remove from heat and let rest covered for 5 minutes. Fluff with a fork before serving.

In a small saucepan, add the black-beans with a splash of water. Warm over medium-low heat until heated through, about 5 minutes. Season with salt.

Spoon fluffy white rice into bowls as the base.

Ladle warm black-beans over the rice.

Generously spoon the hogao over the beans — it should cascade down like a beautiful red blanket.

Chop cilantro and scatter over the top. Cut the lime into wedges and serve alongside for squeezing. ¡Buen provecho!