Mexican food is my go-to for feeding a crowd, whether it’s kids and adults or a mix of dietary preferences. It’s flavorful, versatile, and easy to customize, especially with a toppings bar. This recipe for Mexican Black Beans is a staple in my home. It’s simple to make, healthy, and pairs perfectly with just about any Mexican dish. Plus, I’ll show you how to make them from scratch with dry black beans or with canned beans—no judgment here!
Why You’ll Love This Mexican Black Bean Recipe
These flavorful black beans are inspired by Frijoles Refritos, which translates to “well-cooked beans” are a staple in Mexican cuisine and an essential part of everyday meals. While traditionally fried in lard, I take a lighter, healthier approach in this easy recipe by simmering the beans with simple ingredients like onion, garlic, jalapeño, and cilantro.
Black beans are both nutritious and budget-friendly, packed with protein, fiber, and antioxidants, while remaining incredibly affordable—especially when made from dried beans. They’re also highly customizable, perfect for making black bean tacos (my favorite way to enjoy these beans), for serving over rice, in burritos, alongside fajitas, or even as a creamy dip with toasted tortillas.
Plus, this easy Mexican black beans recipe is ideal for meal prep. Make a big batch, freeze the extras, and you’ll always have homemade black beans ready to go.
Ingredients You’ll Need
- Dried Black Beans (or Canned): Dry beans give the best flavor and texture, but canned beans are a convenient shortcut.
- Kombu (Optional): A piece of seaweed that helps tenderize the beans and improve digestibility. You can usually find kombu in Asian grocery stores, health food stores (like Whole Foods or Sprouts) or online.
- Extra Virgin Olive Oil: For sautéing the aromatics.
- White Onion and Fresh Garlic: Essential for building depth of flavor.
- Jalapeño: Adds just the right amount of heat. Adjust by removing seeds if desired.
- Sea Salt: Enhances all the flavors.
- Cilantro: Adds a fresh, vibrant finish.
- Fresh Lime Juice (Optional): A bright and tangy touch to balance the richness of the beans.
For exact ingredient amounts, see the full printable recipe card below.
Step-by-Step Instructions
Making Black Beans from Scratch
Step 1: Soak the Beans. Place the dried black beans and kombu in a large bowl or pot. Cover with enough water by at least 3 inches and let soak overnight or for at least 6 hours. If it’s warm, refrigerate the beans while soaking.
Step 2: Cook the Beans. Drain and rinse the soaked beans, reserving the kombu. Add the beans and kombu to a large pot, cover with fresh water by 3 inches, and bring to a boil. Skim off any foam that rises to the top, then lower the heat and simmer gently, covered, for 1 hour.
Step 3: Sauté the Aromatics. In a large skillet, heat the olive oil over medium heat. Sauté the chopped onion and garlic gently until softened, about 10 minutes. Add the minced jalapeño and cook for another minute.
Step 4: Combine and Finish. Remove and discard the kombu. Stir the sautéed onion mixture, salt, and cilantro into the beans. Simmer uncovered for 30 minutes, or until the beans are very tender.
Step 5: Mash and Adjust Consistency. Drain the beans, reserving 2 cups of the cooking liquid. Mash the beans with the back of a spoon, adding about 1 cup of the starchy liquid back in for a creamy consistency. Add more liquid if needed. Taste and adjust seasoning with additional salt or a squeeze of lime juice.
Using Canned Beans
If you’re short on time, canned black beans work well:
Step 1: Cook Onion and Garlic. Saute the onion and garlic in olive oil in a medium saucepan until softened. Add jalapeño and cook for 1 minute.
Step 2: Add Beans. Add 3 cans of black beans (undrained), 2–3 teaspoons sea salt, and 1 tablespoon chopped cilantro. Simmer uncovered for 30 minutes.
Step 3: Mash. Mash the beans to your desired consistency and serve with a squeeze of lime.
Expert Tips
- Why Soak the Beans? Soaking reduces cooking time and helps the beans cook evenly. It also makes them easier to digest.
- Use Kombu for Digestibility: Kombu not only tenderizes the beans but also adds trace minerals and nutrients without altering the flavor.
- Add Salt Later: Wait until the beans are cooked before adding salt, as salting too early can make the beans tough.
- Batch Cooking: Make a large batch and freeze in portioned containers. They’ll keep in the freezer for up to 3 months.
- Adjust Heat Levels: Remove jalapeño seeds for milder beans or add extra for more spice.
Best Ways to Serve
These Mexican Black Beans are incredibly versatile. Here are some favorite ways to enjoy them:
- Over Rice: A simple and nourishing meal. Top with cotija cheese or queso fresco, fresh cilantro and chopped yellow onion.
- In Burritos or Tacos: A perfect filling alongside fajitas or carnitas.
- As a Dip: Mash and serve with toasted tortillas or tortilla chips.
- With Breakfast: Top with a fried egg for a Mexican-inspired breakfast.
- On a Toppings Bar: Set out alongside guacamole, salsa, shredded cheese, and sour cream for a DIY taco night.
Storage Tips
- Refrigerating Leftovers: Let the cooked black beans cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. Keep some of the cooking liquid with the beans to maintain their moisture and flavor.
- Freezing for Later: Black beans freeze beautifully, making them perfect for meal prep. Portion the beans into freezer-safe containers or resealable bags, adding a bit of the cooking liquid to prevent them from drying out. Lay bags flat in the freezer for easy storage and quicker thawing. Frozen beans will keep well for up to 3 months.
- Thawing and Reheating: When ready to use, thaw frozen beans overnight in the refrigerator or under cool running water. Reheat gently in a saucepan over low heat, stirring occasionally, and add a splash of water or broth if needed to loosen the beans.
Recipe FAQs
Yes, but soaking reduces cooking time and helps the beans cook evenly. Without soaking, you’ll need to simmer them for an additional 30–45 minutes.
You can skip the kombu, but it’s a great addition for improving digestibility and adding nutrients.
Absolutely! Let them cool completely, then freeze in airtight containers with some cooking liquid to keep them moist.
Store in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Yes, you can substitute pinto beans for black beans in this recipe! Pinto beans have a similar creamy texture and complementary flavor, making them an excellent alternative. However, other types of beans may not cook the same way or provide the same taste, so they might not yield the best results for this dish.
Yes, you can make these black beans in a pressure cooker or Instant Pot for a faster cooking method. Simply add the soaked beans, kombu (if using), and water to the Instant Pot, ensuring the water covers the beans by about 2 inches. Cook on high pressure for 25–30 minutes, then let the pressure release naturally before proceeding with the recipe.
More Mexican-Inspired Recipes
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Authentic Mexican Black Beans Recipe From Scratch
Ingredients
- 1 pound dried black beans, aka turtle beans, picked over for stones or foreign objects, and rinsed*
- 1 2- to 3-inch piece kombu**(optional)
- 2-3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 1 jalapeno chile, minced (take the seeds out if you want to cut the heat)
- 1 Tablespoon sea salt or kosher salt
- 1 Tablespoon chopped cilantro
- Fresh lime juice, optional
Instructions
- Place the beans and the kombu in a large glass bowl or pot. Add enough cold water to cover the beans by at least 3 inches. Let stand overnight or at least 6 hours. (If the weather is warm, put the beans in the refrigerator to soak.)
- Drain and rinse the beans, reserving the kombu. Place the beans and kombu in a large, heavy pot with enough water to cover by 3 inches. Bring to a boil over high heat, skimming the foam that rises to the top. Lower the heat to low and simmer gently, covered, for 1 hour.
- Heat the oil in a large, heavy-bottomed skillet over medium heat. Add the onion and garlic and sauté gently until tender, about 10 minutes. You can cover the skillet with a lid to soften the onions and garlic without allowing them to brown. Add the jalapeno and cook 1 minute, until tender.
- Remove the kombu from the beans and discard. Add the sautéed onion mixture, sea salt and cilantro to the beans and simmer uncovered for 30 minutes, or until very tender.
- Drain the beans and reserve 2 cups of cooking liquid. Pour 1 cup of liquid back into the beans and mash the beans with the back of a spoon until you have the desired consistency. Add more liquid, if necessary. Taste for seasoning and squeeze some fresh lime juice on top, if desired.
Notes
- Why Soak the Beans? Soaking reduces cooking time and helps the beans cook evenly. It also makes them easier to digest.
- Use Kombu for Digestibility: Kombu not only tenderizes the beans but also adds trace minerals and nutrients without altering the flavor.
- Add Salt Later: Wait until the beans are cooked before adding salt, as salting too early can make the beans tough.
- Batch Cooking: Make a large batch and freeze in portioned containers. They’ll keep in the freezer for up to 3 months.
- Adjust Heat Levels: Remove jalapeño seeds for milder beans or add extra for more spice.
- Refrigerating Leftovers: Let the cooked black beans cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. Keep some of the cooking liquid with the beans to maintain their moisture and flavor.
- Freezing for Later: Black beans freeze beautifully, making them perfect for meal prep. Portion the beans into freezer-safe containers or resealable bags, adding a bit of the cooking liquid to prevent them from drying out. Lay bags flat in the freezer for easy storage and quicker thawing. Frozen beans will keep well for up to 3 months.
- Thawing and Reheating: When ready to use, thaw frozen beans overnight in the refrigerator or under cool running water. Reheat gently in a saucepan over low heat, stirring occasionally, and add a splash of water or broth if needed to loosen the beans.
Like this recipe? Rate & comment below!
Hi Pamela
Can the beans be made in a slow cooker? I just love your recipes and your meal planner. I study it before my weekly trip to the farmers market!
Shelley
Absolutely! Check my post for how to cook beans in a slow cooker and adapt. I would still saute the onions in a skillet. Much better flavor that way! I would also decrease the liquid by a smidge since there’s no evaporation in a slow cooker.
Can I use this as taco filling?
Sure! If you’re going to use the beans right away, perhaps use a little less liquid so it’s a little thicker. They do thicken as they sit. Enjoy!
IS it okay to use these when making black bean tacos?
I was wondering if you knew how to do your black beans to feed 500
People I have a party to do in 3 days and my friends wanted me to
Make black beans and I love your recipe and would love to make it
For all of them
Good gracious. I am wondering if you really meant to write 500. 500? Not 50? I think you’re better off buying already cooked black beans and starting from there. I haven’t been to Costco in a while, but perhaps they have huge quantities of cooked beans at a good price. Then just get some really big pots and an immersion blender!
I am in the Philippines and need to do a replacement for refried beans. Since pinto beans are almost impossible to find here, this looks great. I will try it in the next day or two. Sadly, no jalapenos here. Also I will substitute bacon grease for the olive oil, because I prefer it – I make and smoke my own bacon. Limes are sometimes hard to find as well, but calamansi, while smaller … have a very similar flavor, so I will squeeze some of those. We will be doing smokey “pulled pork” (aka carnitas) tortillas, fresh salsa, and your black bean dip.
Thanks for a great recipe you can do “from scratch” or can! I appreciate those sorts of recipes very much since many canned or named brand items may not be on the market shelf here.
I loved reading your comment and wish I could come over and try your bacon — so impressed! I have a feeling your version of my recipe is going to be incredibly delicious! I know what you mean about not having certain canned goods at your disposal, but I can get everything where I am and much prefer to make from scratch. So much better for you and usually better tasting, too!
I, too, did not have the kombu, however, we were making chicken enchiladas and had poached the chicken with onions, celery and peppercorns with a little salt and I used the leftover broth to boil the beans. I only had minor adjustments to the seasoning after that. Find the kombu in your local Asian market. The bigger the Asian market, the cheaper you will find it.
Hello Pamela,
I ran into your recipe after I bought a bag of black beans at the Mexican supermarket by my house. I prepared it last night, and it did take a little longer than I thought (about 2 hours). I did not have the kombu, but I did everything else according to your directions. oh my goodness!!! Soooooo delicious!! I can’t believe how good it tasted. It was so good, that I had it for dinner last night and for breakfast again, and I even packed some for lunch today (with brown rice, some grilled steak and sauteed shrimp)… Yup, it was that good! I can’t wait to make it again soon. And the squeeze of lime at the end was amazing! I can’t wait to try more of your recipes (I am so into cooking now 🙂
Welcome, Abigail! I loved reading your comment :). Thank you for your enthusiasm. You’ve come to the right place!
I just made this tonight and it is delicious. I added a little cumin during the last 30 minutes. I had it on top of plain rice and topped with lots of cilantro and fresh tomato.
I would love a Mexican rice companion recipe. Do you have any suggestions?
I usually eat the beans with rice that I make with a crushed clove of garlic, a pinch of salt and a pat of butter or oil. Otherwise I have recipes for red rice and a green rice that I’ll be posting after the new year. Too focused on holiday food right now!!
I made these for dinner last night and they were excellent! Tonight I turned the leftovers into clayudas… healthy and so delicious. Thank you!
These beans make great leftovers! I just had to look up what clayudas are — where have I been? My kids would looooove them. Thanks!
Great recipes, I plan to use them, until now when I want Mexican food I go to a Mexican restaurant, I guess now i will be able to eat at home Mexican food with this Mexican black bean recipe. Of course being Sicilian like my friend Lois M. I will now have to go to Sicily to get those red blood oranges to make my Red blood orange with spinach salad, lol.
Welcome John! I love recreating my family’s favorite restaurant dishes at home. As for the blood oranges, we have PLENTY of them in Southern California!