Black Bean and Heirloom Tomato Breakfast Pot

In a small heavy-bottomed pot or ceramic tagine, heat 1 tbsp of extra virgin olive oil over medium heat until it shimmers.

Add the Mexican-style tomato sauce with peppers and garlic. Let it bubble gently for 3-4 minutes until the aromas of toasted cumin and garlic fill the kitchen.

Pour in the roasted heirloom tomato soup and bring to a simmer. The sauce should be thick and vibrant red.

Stir in the cooked black beans. Reduce heat to low and cover; simmer for 8-10 minutes, allowing the beans to absorb the smoky, spiced tomato base.

Remove the lid; the mixture should be fragrant, thick, and steaming. The beans should be tender but hold their shape.

Ladle into a warm bowl. Garnish generously with freshly chopped cilantro and a final drizzle of remaining olive oil for richness. Serve immediately while piping hot.