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Mexican Beans

Mexican black beans

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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 Time4 hours
Cook Time2 hours
Total Time6 hours
Servings4 servers


  • Saucepan


  • 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


  • 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.


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.