Mexican Black Beans

As the beans simmer, they release their starches creating a thick, flavorful broth for those beans to swim in. The best part, the beans are even better the next day after they have been refrigerated overnight. The beans continue to soak up that broth and the flavors have a chance to hang out a bit more. Serve them as a side dish the day you make them, then use them as an ingredient it tacos, quesadillas, burritos, etc.

Cooking black beans from scratch is a lot easier than you might think. Yes, they do take some time to simmer on the stove, but they’re mostly hands off once you sauté the onions and garlic. In fact, Mexican Black Beans are a frequent part of my food prep on weekends. Cook up a large batch, and you can add them to different meals throughout the week.

Whether you serve them as a side dish, or use them as an ingredient in other recipes, you’ll love the flavor of these seasoned black beans. See the serving suggestions below for ideas on using these versatile beans.

FAQS:

Do you have to soak dry black beans before cooking?Technically, no, you don’t have to soak the beans first, but they will take significantly longer to cook. Besides cutting down on cooking time, soaking black beans overnight also helps them cook more evenly, and makes them easier to digest. If you choose to add a little salt to the water, it helps them cook faster as the salt helps to break down the skin.

Can I freeze homemade black beans?Absolutely. These Mexican black beans freeze beautifully. Simply freeze them into the portion sizes desired in airtight packaging, then take them out the day before you want to use them. Thaw in the fridge overnight, then reheat over low heat on the stovetop or reheat in a microwave safe bowl. Black beans can be stored in the freezer for up to three months.

INGREDIENTS FOR SEASONED BLACK BEANS:

• Black beans (soaked overnight): They’re a good source of plant-based protein and contain a high amount of fiber, iron, and folate.
• Onion: Use yellow or red.
• Garlic: Add more or less, depending on your taste. We love garlic in our house.
• Cilantro: If you’re not a cilantro fan, simply omit it.
• Cumin and oregano: Both are classic seasonings in Mexican cuisine.
• Chipotle powder: It adds a bit of smoky heat. Start with less, and taste. Chipotle packs a punch. You can always add more if you want a little extra spice. I tend to cook with milder heat since the mister isn’t a spice fan.
• Lime juice: You want to finish these black beans with a splash of acid to brighten the flavors.

HOW TO PREPARE MEXICAN BLACK BEANS:

• Begin by prepping the vegetables. Chop the onion and cilantro, and mince the garlic. (It’s fine to include the softer stems from the cilantro.)
• Heat a tablespoon of avocado oil in a Dutch oven over medium heat. When hot, add the chopped onion, and sauté for about 5 minutes, stirring occasionally, until translucent. Add the minced garlic, and sauté 2 more minutes, stirring constantly.
• Pour in the vegetable broth, and scrape up any bits stuck to the pan. Add the drained and rinsed beans, cilantro, and seasonings. Stir to combine all ingredients. Cover with a lid, and bring to a low boil. Turn the heat to low, and continue to simmer for 2 – 2 1/2 hours until the beans have softened. Stir occasionally. You may need to add a little more stock (up to 1/2 a cup) during cooking. Taste for salt and spices, and adjust as necessary.
• Once the beans are cooked, add fresh squeezed lime juice to brighten the flavors. (A splash, 1-2 tablespoons, of apple cider vinegar can also be used.)

SERVING SUGGESTIONS:

• Serve as a side dish for Carne Asada, Steak Fajitas, Carnitas, Blackened Fish Tacos, or Grilled Shrimp Tacos.
• Mix with Easy Taco Meat to create burritos, tacos, or quesadillas. Or, try a Vegetarian Burrito.
• Use as an ingredient in Mexican Stuffed Bell Peppers or Chipotle Black Bean Hummus.
• Heat with shredded cheese and salsa for the perfect dip. Try Pineapple Pico de Gallo, Mango Salsa, Grilled Summer Corn and Peach Salsa, or your favorite store-bought salsa.
• Replace the canned black beans in Fiesta Black Bean Dip.
• Use in a variety of recipes calling for canned black beans. About 1 1/2 cups of homemade beans is equal to a 15-ounce can of rinsed and drained black beans.
• Enjoy with a refreshing Paloma cocktail, Pineapple Jalapeño Margarita, or Skinny Blood Orange Margarita.

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INGREDIENT SUBSTITUTIONS AND OPTIONAL ADD INS:

• Cilantro: If you’re not a fan, simply omit it.
• Chipotle powder: Substitute with smoked paprika and a pinch of cayenne.
• Diced bell peppers: Add a bit of sweetness and more flavor.
• Chopped jalapeños: Bring extra heat. Remove the ribs and seeds to keep things mild.
• Bay leaf: Some recipes call for a bay leaf or two during cooking. Make sure to remove before serving.

RECIPE NOTES:

• This recipe was originally published on January 10, 2018 but has been updated with new photos and recipe tips to improve the reader experience.
• A Dutch oven is perfect for one pot recipes like this.

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