Go Back
Print
Recipe Image
–
+
servings
Mexican black beans
[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]
Probably one of the most popular dishes in Mexico that is both full of history and flavour. This is a simple recipe that you can personalise with the spices and combinations you most prefer.
Print Recipe
Prep Time
4
hours
Cook Time
2
hours
Total Time
6
hours
Servings
4
servers
Equipment
Saucepan
Ingredients
250
g
dry black beans
replace with other bean varieties like pinto, kidney, etc.
1
medium onion
chopped
2
garlic cloves
chopped
1
dried chipotle chilli
replace with chipotle in adobo or fresh jalapeño chilli chopped
1
lt
water
olive oil
salt
to taste
Instructions
Soak the beans in 1/2 litre of water and let them rest overnight - or a minimum of 4 hours.
Drain the water from the beans and put in a saucepan with1/2 little of water. Bring to boil.
Once it is boiling add the onion, garlic, chilli, and salt. Reduce the heat to low flame. Cook for at least 2 hours or until soft.
Serve hot in a bowl and add a bit of olive oil as garnish.
Notes
There are many additional ingredients you can add to the cooking:
Some people like adding lard or vegetable oil when cooking the beans
You can also add epazote or coriander as an extra spice
You can also add some chicken or vegetable stock to add flavour
For garnish, you can add the following ingredients on top when serving:
Chopped onion and coriander
Crumbly cheese or substitute
A few drops of cream or substitute
Fresh chillies finely chopped
Avocado slices
Instead of cooking in a saucepan, you can use a pressure cooker and you don't need to soak the beans overnight. They will be ready in 30-35 minutes.