Making this Mexican black beans recipe from scratch is surprisingly easy! This classic black bean side dish is vegetarian and uses just a few ingredients.
This Mexican black beans recipe is made from scratch and so easy! No soaking required. No stock needed. Very little effort. Give them a stir from time to time. You got this.
If we wait and don't add the the black beans to water until we're ready to simmer, we'll create a creamy, smooth broth with mind-blowing Mexican flavors. Just let those black beans do their thing because it's simple, it's vegetarian, and it makes a great side dish!
I love Mexican cuisine, check out all my Mexican recipes for more ideas.
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Mexican black beans ingredients
- Dried black beans: Choose a high-quality brand. Cheap beans don't make delicious broth. Goya and La Preferida are very good, widely available, and make flavorful black beans. If you want to go with an heirloom variety, that works, too!
- Yellow or white onion: White onion is more traditional for Mexican recipes, but I prefer the mellower sweetness of a yellow onion. Pick the one you like best.
- Epazote: Epazote is an aromatic herb commonly used in central and southern Mexican cooking. It has a light flavor and aroma, reminiscent of fresh mint, tea or tarragon. You can get it at Mexican grocery stores. If you can't find it or simply don't like it, leave it out, these black beans will still taste really good!
- Vegetable oil: To sauté the onion. I used olive oil, but canola oil would do just fine.
- Water: No stock necessary! Let those beans taste bean-y!
- Kosher salt
- Cilantro: Optional garnish
- Cotija cheese or queso fresco: Optional topping
Substitution note: You can substitute canned black beans and still get similar Mexican style flavors. The other ingredients and instructions remain the same, but your overall cooking time will be shorter. See the recipe card for specific instructions.
How to make Mexican black beans
Recipe adapted from Rick Bayless's Mexican Kitchen.
Step 1: Pick over the black beans
Pick over the beans to check for any stones, or beans that look bad. Then rinse thoroughly.
Step 2: Sauté the onions
Add the vegetable oil to a deep pot over medium heat. I love my Lodge enameled cast iron Dutch oven for recipes like this. Add the onion and cook until golden, stirring often, about 10-15 minutes.
Step 3: Add black beans, water, and simmer
Add beans and water to the pot and remove any beans that float. Add epazote if using, and bring to a boil. Reduce heat and simmer, partially covered, for about 2 hours.
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Stir the beans from time to time, and make sure that the water is about ยฝ inch above the beans at all times. Add more if it sinks below this level.
Pro tip
You want the beans to be cooked all the way through and creamy. If they aren't ready after 2 hours, simmer a little longer, adding a bit more water if necessary.
Once the black beans are cooked all the way through, add the salt and simmer for another 10-15 minutes. Serve topped with crumbled cotija cheese on top if desired, garnish with fresh cilantro.
Expert tips
- Don't salt the black beans until they are finished cooking: I could not believe this when I first tested the recipe, but it's true. Wait until they are done, then add the salt and simmer a little longer. If you salt the beans too early, they will absorb too much salt as they cook.
- Add other Mexican herbs and spices to suit your taste: If you like a little cumin, add it! If you want the black beans spicy, cook up some chopped jalapeño or serrano peppers with the onion.
- Swap out the black beans for pinto beans and other types of Mexican beans: This same cooking method works well for all kinds of beans, the cooking time may need to be adjusted.
- Add lard or bacon drippings: If you would like, you can substitute lard or bacon drippings for the olive oil when sautéeing the onion to add more fat and creaminess.
Storage and reheating
- To store: Keep Mexican black beans in an airtight container in the refrigerator for up to 5 days.
- To freeze: You can freeze these for 2 - 3 months in an airtight container or ziptop freezer bags. So make a big batch of black beans to have at the ready when you need them for a side dish or for use in other recipes.
- To reheat: Thaw first if frozen. Then place in a saucepan with a lid over low heat, stirring occasionally. Add a bit more water if necessary.
FAQ
No, you can cook the beans without soaking them. Soaking black beans overnight causes them to absorb so much water that they can't absorb the flavors you're trying to infuse when you cook them. All the flavor and starches seep out of them. Cook them low and slow for about 2 hours, and they turn out perfectly, no soaking required!
The trick to cooking Mexican black beans so they turn out creamy inside and not chalky is to use a little fat when cooking, (in this case, the olive oil used to sauté the onion) and to keep them covered with water by about ยฝ an inch at all times.
Mexican style black beans are an excellent make ahead recipe—and they'll probably taste even better if you do! Make them up to two days ahead, use them as a side dish or add to any number of recipes to up the protein quotient. Store in an airtight container in the refrigerator.
Serving suggestions
Black beans make a perfect side dish for so many Mexican style recipes, or use them as a main dish, make tacos, the possibilities are endless!
- Use in other recipes like tacos or burritos topped with homemade Tomatillo Salsa Verde.
- Serve black beans as a vegetarian main dish with rice and assorted toppings like avocado crema, or as a side dish with Chicken Enchiladas Suizas.
- Make nachos with them and serve with Mango Avocado Salsa.
- Serve with Baked Eggs in Avocados or Chilaquiles Verdes for a great Mexican style brunch!
- Quick Mole Sauce is light but full of flavor and great with fish or grilled meats as a main course.
More black beans recipes
These recipes use canned black beans, or you can make Mexican black beans from scratch and put some aside so you can use them here!
- Spicy Black Beans with Cheddar, Garlic, and Chipotle is a cross between dinner and dip and ready in 15 minutes, so how can you say no?
- One Pot Chicken Thighs with Rice and Black Beans is a crowd-pleasing one-pan meal!
Mexican black beans are an easy recipe, no soaking required!
- Just 6 ingredients. (Plus optional toppings.)
- No pre-soaking required. We just start cooking!
- Ready in about 2 hours.
- Black beans are a perfect side dish for so many Mexican style main courses.
- Quick prep: Just sauté some onions, then let the black beans simmer away.
- They're vegan, vegetarian, plant-based, gluten free and dairy free!
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Recipe
Mexican Black Beans Recipe
Ingredients
- 1 lb dried black beans See note below if substituting canned beans
- 3 tbsp vegetable oil
- 1 yellow onion small in size, diced
- 1 sprig epazote optional
- 2 quarts water
- 1 ½ teaspoon kosher salt
- cotija cheese or queso fresco optional, to sprinkle on top
- fresh cilantro optional, garnish
- salt to taste, once beans have finished cooking
Instructions
- Pick over the beans to check for any stones, or beans that look bad. Then rinse thoroughly.
- Add the vegetable oil to a deep pot over medium heat. Add the onion and cook until golden, stirring often, about 10-15 minutes.
- Add beans and water to the pot with the onion. Remove any beans that float. Add epazote if using, and bring to a boil. Reduce heat and simmer, partially covered, for about 2 hours.
- Stir the beans from time to time, and make sure that the water is about ยฝ inch above the beans at all times. Add more if it sinks below this level. You want the beans to be cooked all the way through and creamy. If they aren’t ready after 2 hours, simmer a little longer, adding a bit more water if necessary.
- Once beans are cooked all the way through, add the salt and simmer for another 10-15 minutes. Serve topped with crumbled cotija cheese on top, garnish with fresh cilantro.
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Notes
- If you'd like to substitute canned beans, cook the onions as directed, add 2 cans canned beans and their liquid along with the epazote and ยฝ cup of water to the pan. Cook at a low simmer for about 15 to 20 minutes until the flavors meld together and the liquid is slightly reduced. Taste and add salt if necessary.
- The instructions are correct: you don’t salt the beans until they are finished cooking! I could not believe this when I first tested the recipe, but it’s true. I should know better than to doubt Rick Bayless. Wait until they are done, then add the salt and simmer a little longer.
- My Lodge enameled cast iron dutch oven is a go-to for this recipe, because it cooks the beans evenly.
- This recipe is adapted from Rick Bayless's Mexican Kitchen. He is one of my favorite chefs. I have many of his cookbooks and I love his Chicago restaurants.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Natalie says
Can I use a crock pot?
Debra says
Hi Natalie,
This recipe doesn't work with a slow cooker, because you have to stir occasionally, and monitor the water level in the pot, adding more if necessary. If you keep taking a lid off of a slow cooker, it lets too much heat out and takes a long time to come back up to the proper temperature.
These beans don't really take that long, and don't need a lot of attention, so I hope you'll find that cooking them on the stovetop is pretty easy and stress free.
Thanks for reading and let me know if you try these!
Debra
Carlos J says
I lost my mom's Mexican black bean recipe in a house fire in 2015. This recipe is delicious, and came out almost exactly like hers used to.
My modifications
Sauteed in bacon fat
Used more onion
Added 3 cloves garlic to the onion
Added diced tomato, diced white onion, and chopped cilantro to beans when cooked, and let them simmer for about 15 minutes before serving.
Debra says
Hi Carlos,
I'm so glad you liked this recipe, and that it brought back memories of your mom. Your adaptations sound delicious! I do love to add some bacon fat to so many things I cook - I think I'll try that myself next time!
Thanks for reading,
Debra
Terrance McDaniel says
What would you recommend I do if I decide to do dry beans instead of canned beans?
Debra says
Hi Terrance,
This recipe does call for dried beans, cooking them down slowly is where all that delicious flavor and broth comes from.