Making authentic Mexican black beans from scratch is so much easier than you think! This classic Mexican dish is healthy, vegetarian, and uses just five ingredients.
Total Time
2hr 40min
0.0
0 Ratings
Author: Fine Foods Blog
Servings:
8
Ingredients
•
2 1/2
cups
Black Beans
•
3
Tbsp
Vegetable Oil
•
1
Small
Yellow Onion
, diced
•
1
sprig
Epazote
(optional)
•
8
cups
Water
•
2
tsp
Kosher Salt
•
to taste
Cotija Cheese
(optional)
•
to taste
Fresh Cilantro
(optional)
Cooking Instructions
1.
Pick over the beans to check for any stones, or beans that look bad. Then rinse thoroughly.
2.
Add the Vegetable Oil (3 Tbsp) to a deep pot over medium heat. Add the Yellow Onion (1) and cook until golden, stirring often, about 10-15 minutes.
3.
Add Black Beans (2 1/2 cups) and Water (8 cups) to the pot with the onion. Remove any beans that float. Add Epazote (1 sprig) if using, and bring to a boil. Reduce heat and simmer, partially covered, for about 2 hours.
4.
Stir the beans from time to time, and make sure that the water is about 1/2 inch above the beans at all times. Add more if it sinks below this level. You want the beans to be cooked all the way through and creamy. If they aren’t ready after 2 hours, simmer a little longer, adding a bit more water if necessary.
5.
Once beans are cooked all the way through, add the Kosher Salt (2 tsp) and simmer for another 10-15 minutes. Serve topped with crumbled Cotija Cheese (to taste) on top, garnish with Fresh Cilantro (to taste).
Author's Notes
The instructions are correct: you don’t salt the beans until they are finished cooking! I could not believe this when I first tried the recipe, but it’s true. I should know better than to doubt Rick Bayless. Wait until they are done, then add the salt and simmer a little longer. I don’t know how this works, but it does.
My Lodge enameled cast iron dutch oven is a go-to for this recipe, because it cooks the beans evenly.
Nutrition Per Serving
CALORIES
127
FAT
5.4 g
PROTEIN
5.2 g
CARBS
15.4 g
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