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

Mexican Black Beans (Frijoles de la Olla)

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

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.
 
 
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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