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    Home » Recipes » Vegetarian Recipes

    Easy Mexican Black Beans (From Scratch!)

    Published: Sep 10, 2019 · Modified: Feb 14, 2023 · by Debra with 6 Comments · 1484 words. About 8 minutes to read this article. · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    Making Mexican-style black beans from scratch is surprisingly easy! This classic Mexican side dish is vegetarian and uses just a few ingredients.

    3 wooden bowls of Mexican black beans and fresh cilantro on a wooden table.

    This post contains affiliate links. If you purchase through my links, I may make a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    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.

    Why aren't we soaking the beans? Aren't you always supposed to do that? Not really. Soaking beans overnight tends to make them taste like water. All the flavor seeps out of them.

    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 beans do their thing. It's simple, it's vegetarian, and it makes a great side dish!

    Jump to:
    • Mexican black beans are easy to make, no soaking required!
    • Ingredients you'll need
    • Recommended tools and equipment
    • How to make Mexican black beans
    • Tips and variations for Mexican black beans
    • Storage and reheating instructions
    • FAQ
    • Serving suggestions
    • More black beans recipes
    • Recipe

    Mexican black beans are easy to make, no soaking required!

    • Just 6 ingredients. (Plus optional toppings.)
    • No pre-soaking required. We just start cooking!
    • They're vegan, vegetarian, plant-based, gluten free and dairy free!
    • Ready in about 2 hours.
    • A simple side dish for so many Mexican main courses.
    • Quick prep: Just sauté some onions, then let the black beans simmer away.
    Sprigs of fresh epazote, dry black beans, and a whole onion in a wooden bowl sit on a wood table top.

    Ingredients you'll need

    • Dried black beans: Choose a high-quality brand. Cheap beans don't make delicious broth. Goya and La Preferida are good choices and widely available. 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, mint/tea/tarragon sort of flavor and aroma. 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!
    • Salt
    • Cilantro: Optional garnish
    • Cotija cheese or queso fresco: Optional topping

    Recommended tools and equipment

    • Dutch oven or large, deep pot: We'll cook the onion and simmer the black beans in the same pot.
    • Chef's knife and cutting board: To chop the onion.
    • Wooden spoon or silicone spatula: For stirring.

    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.

    A wooden bowl of sautéed onions with a silver serving spoon sits on a wood surface.

    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.

    Stir the beans from time to time, and make sure that the water is about ½ 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.

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    Tips and variations for Mexican black beans

    • The instructions are correct: you don't salt the beans until they are finished cooking! I could not believe this when I first tried the recipe, but it's true. Wait until they are done, then add the salt and simmer a little longer. I don't know how this works, but it does.
    • You can 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.
    • This recipe can be made with pinto beans and other types of Mexican beans. Cooking time may need to be adjusted.
    • If you would like, you can substitute lard or bacon drippings when sautéing the onion.

    Storage and reheating instructions

    • Store Mexican black beans in an airtight container in the refrigerator for up to 5 days.
    • They freeze well for up to 3 months.
    • 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

    Do you have to soak the beans before cooking them?

    No, you can cook the beans without soaking them. Cook them low and slow for about 2 hours, and they turn out perfectly.

    How do you cook black beans so they are creamy in texture?

    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 ½ an inch at all times.

    Can you freeze cooked Mexican black beans?

    You can freeze these black beans for 2 - 3 months in an airtight container or ziptop freezer bags. So make a big batch to have at the ready when you need them for a side dish or for use in other recipes.

    Serving suggestions

    • Use in other Mexican recipes like tacos or burritos topped with homemade Tomatillo Salsa Verde.
    • Serve black beans as a vegetarian main dish with rice and assorted toppings.
    • Make nachos with them and serve with Mango Avocado Salsa.

    Black beans make a perfect side dish for so many Mexican recipes!

    • Baked Eggs in Avocados with Chorizo and Queso Fresco or Chilaquiles Verdes with Fried Eggs and Chorizo make for a great Mexican brunch!
    • Almond Orange Mole with Grilled Halibut is light but full of flavor from the quick mole sauce

    More black beans recipes

    These recipes use canned black beans, or 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!

    Recipe

    3 wooden bowls of Mexican black beans and fresh cilantro on a wooden table.

    Mexican Black Beans (Frijoles de la Olla)

    Making Mexican black beans from scratch is so easy! No soaking required. This classic Mexican dish is vegetarian and uses just a few ingredients.
    5 from 9 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: Mexican
    Diet: Gluten Free, Vegetarian
    Keyword: Easy Mexican black beans
    Prep Time: 10 minutes minutes
    Cook Time: 2 hours hours 30 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 8
    Calories: 124kcal

    Equipment

    • 4.5 quart Dutch oven
    • chef's knife
    • cutting board
    • silicone spatula

    Ingredients

    • 1 lb black beans picked over for stones
    • 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
    US Customary - Metric
    Prevent your screen from going dark

    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 ½ 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.

    Notes

    • The instructions are correct: you don’t salt the beans until they are finished cooking! I could not believe this when I first tried 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. I don’t know how this works, but it does.
    • 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.
     
     
    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here. 

    Nutrition

    Calories: 124kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Sodium: 449mg | Potassium: 221mg | Fiber: 5g | Sugar: 1g | Vitamin C: 1mg | Calcium: 26mg | Iron: 1.2mg

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    Reader Interactions

    Comments

    1. Natalie

      March 27, 2022 at 11:26 pm

      Can I use a crock pot?

      Reply
      • Debra

        March 30, 2022 at 3:27 pm

        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

        Reply
    2. Carlos J

      May 01, 2020 at 5:38 am

      5 stars
      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.

      Reply
      • Debra

        May 16, 2020 at 2:26 pm

        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

        Reply
    3. Terrance McDaniel

      October 03, 2019 at 3:05 am

      What would you recommend I do if I decide to do dry beans instead of canned beans?

      Reply
      • Debra

        October 26, 2019 at 11:57 am

        Hi Terrance,

        This recipe does call for dried beans, cooking them down slowly is where all that delicious flavor and broth comes from.

        Reply

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