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Mexican Black Beans

Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 8

Ingredients

  • 1 pound 2 cups dried black beans
  • 2 tablespoons olive oil or lard
  • 1 large white onion quartered
  • 4 cloves garlic roughly chopped
  • 1 jalapeño seeded and diced (optional)
  • 6 cups chicken or vegetable broth or water
  • 2 bay leaves
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon ground cumin
  • 1 small piece of orange peel about 1 inch, optional
  • 1 sprig fresh epazote if available
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons salt or to taste
  • 1/4 cup fresh cilantro chopped

For garnish:

  • Additional fresh cilantro
  • Crumbled cotija cheese
  • Lime wedges
  • Mexican crema or sour cream
  • Diced avocado optional

Instructions

  • Sort through the dried beans, removing any stones or debris. Rinse thoroughly until the water runs clear.
  • Place beans in a large bowl and cover with water by at least 2 inches. Soak overnight or for at least 8 hours. Alternatively, use the quick-soak method: bring beans and water to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour.
  • Drain and rinse the soaked beans.
  • Heat oil or lard in a large, heavy-bottomed pot over medium heat. Add the quartered onion and sauté for about 5 minutes until softened.
  • Add the garlic and jalapeño (if using) and cook for another minute until fragrant.
  • Add the drained beans, broth or water, bay leaves, oregano, cumin, and orange peel (if using). Do not add salt yet.
  • Bring to a boil, then reduce heat to maintain a gentle simmer. Partially cover the pot and simmer for 1.5 to 2 hours, or until beans are tender but still hold their shape. Check occasionally and add more liquid if needed.
  • Once beans are tender, add salt, apple cider vinegar, and chopped cilantro. Continue to simmer uncovered for 15-20 minutes to allow the flavors to meld and the liquid to reduce slightly.
  • For a creamier texture, mash some of the beans against the side of the pot with a wooden spoon.
  • Remove bay leaves and orange peel before serving. Adjust seasoning if needed.
  • Serve hot, garnished with fresh cilantro, crumbled cotija cheese, a squeeze of lime, and a dollop of crema or sour cream.

Notes

For spicier beans, leave the seeds in the jalapeño or add a pinch of cayenne pepper. The cooking time can vary depending on the freshness of your dried beans – older beans take longer to soften.