Mexican Black Beans
Ingredients
Mexican Black Beans
- 1 teaspoon olive oil
- 1 onion finely minced
- 3 garlic cloves minced
- 1 jalapeno minced (optional)
- 2 teaspoons oregano
- 1 teaspoon cumin
- 1 teaspoon salt and pepper to taste
- 2 teaspoons chilli powder
- 1 teaspoon taco seasoning
- 2 cups diced tomatoes or crushed tomatoes
- 1 chilli in adobo
- 1 can black beans rinsed and drained
- 1/4 cup cilantro
- 1 tablespoon lime juice
Instructions
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In a skillet over medium heat, cook the onions in the oil until it has turned golden.
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Add the garlic and jalapeños, and cook for 2 more mins.
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Add the tomatoes and seasoning and bring to a simmer, then add in the beans.
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Add water or stock as needed to make it saucy.
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Simmer the beans in the sauce for about 15 minutes until the flavour have blended together.
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Add seasoning extra to taste.
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Finish with lime and cilantro.
Recipe Video
Recipe Notes
Tips for Mexican Black Beans Recipe
- Soak the dried beans if using. Soaking reduces overall cooking time and helps beans cook more evenly.
- Add salt late, again espeically for dried beans. That's because salt will toughen the beans when added early on in the cooking process.
- When starting the sauce, make sure the onions are well browned before adding in the stock and tomatoes. This enhances the base flavor of the sauce.
- Control the spice level to your taste. We added chillies and jalapeños at the start and the end, you can skip one or both. We also added chipotle peppers. You can remove the seeds for a less spicy dish.
- The amount of liquid used depends on the beans you have, dried or canned, soaked or not. Make sure the liquid cover at least 2-3 inches of the pot.
- Canned beans are best added towards the end to avoid them mushing up in the sauce entirely.
- For an extra creamy Mexican black beans, you can mash some of the beans into the sauce while leaving other whole.
- While this dish is brightened by cilantro, feel free to use parsley if you can't do cilantro.
Variations For Frijoles Negros
- Spicy black beans.Add chipotle peppers in adobo, one more jalapeño or extra chili for a smoky heat.
- Black bean soup. Blend part of the beans with broth for a silky soup base like this Sweet Potato Black Bean Soup
- Frijoles de la olla: A more authentic broth forward style with simple aromatics like epazote and bay leaf.
- Charro style beans: Add bacon, sausage, tomato and cilantro for a heartier version.
What are frijoles negros?
Frijoles negros translates to “black beans” in Spanish and refers to cooked black beans seasoned and prepared in Mexican and Latin American cuisines.
Can I use canned beans?
Yes. Canned beans are a quick way to prepare flavorful Mexican black beans without soaking or long cooking
How long does it take to cook dried beans?
After soaking, dried black beans usually simmer for about 1.5-2 hours until tender.
What spices are essential?
Most essential spices and seasoning are: cumin, chilli powder, oregano and optionally bay leaf. The most refreshing herb is cilantro and a final lime juice drizzle brightens the beans.
Are Mexican black beans healthy?
Yes. Beans are rich in fiber, protein, iron and micronutrients, and are naturally gluten free and vegan.
Can I freeze black beans?
Yes. Cooked black beans freeze well in airtight containers for up to 3 months. Reheat it in a small pot with 1 tablespoon of water over low heat. Or you can microwave it.