Authentic Mexican Black Beans Recipe From Scratch
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!
Servings: 6
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.