Mexican Black Beans Recipe

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

Course: Side Dish

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Keyword: black bean side dish, Mexican black beans, Mexican black beans recipe

Prep Time: 10

Cook Time: 2 30

Total Time: 2 40

Servings:

Calories: 124kcal

Making this Mexican black beans recipe from scratch is so easy! No soaking required. This classic black bean side dish is vegetarian and uses just a few ingredients.

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US Customary - Metric

Equipment

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 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

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 ½ 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.

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Nutrition