How to Make Authentic Mexican Black Beans (Frijoles Negros) From Scratch

They taste great and are easy to make. This recipe is a great way to spice up canned beans and make them taste great. You can use these black beans as a side dish or as the main ingredient in many recipes.

As a vegetarian, beans make up a large part of my diet. They’re super versatile and can be used in so many different kinds of recipes. I’ve always liked black beans, so today I’m going to show you an easy way to spice up canned black beans. After you try these Mexican Black Beans you will never want to eat plain beans again!.

Every day I tell myself I should start cooking my own beans, but canned beans are so handy to have on hand. Canned beans don’t usually have much flavor though, but luckily it can easily be added in!.

Black beans are a staple ingredient in Mexican cuisine. Known as frijoles negros in Spanish, these small, oval beans have a velvety texture and earthy, almost mushroom-like flavor when cooked.

Making frijoles negros from scratch at home is simple. With just a few basic ingredients and techniques, you can enjoy tender, flavorful homemade Mexican black beans perfect for tacos, burritos, soups, and more

Benefits of Homemade Frijoles Negros

While canned black beans can work in a pinch. cooking your own has several advantages

More flavor and better texture – Home-cooked beans are plumper and creamier compared to the mushier canned varieties. Soaking and slow cooking coaxes out their natural earthy, slightly sweet taste.
Versatility – Cook a big pot and use them throughout the week in various recipes. Freezing is easy for longer storage.
Cost savings – Dried beans are an economical pantry staple. Making your own avoids the expense of canned.
Control ingredients – Cook without added preservatives, salts, or sugars found in canned versions. Season yours to taste.
Cultural tradition – Cooking beans from scratch brings authentic Mexican flavor and heritage to your kitchen.

Follow these simple steps for frijoles negros with the perfect texture every time

Ingredients Needed

1 pound dried black beans
1 medium yellow onion, quartered
2 cloves garlic, smashed
2 bay leaves
1 tablespoon oregano
1 teaspoon cumin
Salt and pepper to taste
Water or broth for cooking

Step-by-Step Instructions

1. Rinse and sort the beans

Place beans in a colander and rinse thoroughly under running water to remove any dust or debris.
Spread beans on a baking sheet and pick through, removing any stones, clumps of dirt, or shriveled beans.

2. Soak the beans

Place rinsed beans in a large bowl and cover with 2-3 inches of water.
Let soak at room temperature for 8-12 hours. The beans will expand to about double their dried size.
Drain and rinse soaked beans well. Proper soaking ensures evenly cooked beans.

3. Cook the beans

Stovetop:

Combine soaked beans, onion, garlic, bay leaves, oregano, cumin and enough fresh water to cover by 2-3 inches in a large pot.
Bring to a boil then reduce heat to low. Simmer uncovered for 1-2 hours, until beans are very tender, skimming any foam that rises to the surface.
Season with salt and pepper once beans start to soften. Add more water if needed to keep beans submerged.

Slow cooker:

No pre-soaking needed. Combine beans and seasonings in cooker and add enough water to cover by 1 inch.
Cook on low for 7-8 hours until soft and creamy. Check halfway and add more water if absorbed.

Pressure cooker:

Follow stovetop method but cook soaked seasoned beans under pressure for 25-30 minutes. Allow natural pressure release.

4. Finish and serve

Once beans are cooked through, taste and adjust seasonings as desired.
Serve frijoles negros warm as a side dish or use as a filling for tacos, burritos, nachos and more. Enjoy!

Pro tips:

For creamier beans, mash some against the side of the pot using a spoon or potato masher.
Save your cooking liquid to add richness to soups or stews.
For spicier beans, add diced jalapeño or serrano peppers when cooking.

Ideas for Using Your Homemade Frijoles Negros

A batch of tender black beans opens a world of Mexican flavors. Here are some delicious ways to enjoy homemade frijoles negros:

Serve as a side dish topped with diced onion, queso fresco, cilantro, and lime wedges
Mash them up into a dip for tortilla chips
Make classic frijoles charros with onions, tomatoes, chilies, and bacon
Fold into quesadillas, burritos, or tacos with your favorite fillings
Mix into rice for an easy beans and rice platter
Purée with broth for creamy black bean soup
Toss with roasted veggies like zucchini, peppers, and corn
Layer into nachos and smother with cheese, guacamole, etc.
Use in chilaquiles, enfrijoladas, or molletes for breakfast
Make black bean salad with corn, tomatoes, and cilantro

Tips for Cooking Perfect Frijoles Negros

Use dried beans no more than a year old for best texture
Soak beans fully before cooking for evenly tender beans
Flavor soaking liquid with onion, garlic, or epazote
Simmer beans gently and avoid boiling to prevent blowing out skins
Add salt at least halfway through since it can inhibit softening when added too early
Stir in fresh chopped onion, garlic, or herbs near the end for brightness
Cook beans in broth for extra flavor
Let beans cool in their liquid before freezing for longest shelf life

Make Traditional Frijoles Negros Part of Your Repertoire

Cooking your own frijoles negros unlocks all the warm, comforting flavors of authentic Mexican home cooking. Their versatility lends itself to so many classic dishes. With a simple overnight soak and long simmer, you can enjoy pots of these flavorful beans for pennies compared to canned. Impress your family with nourishing, budget-friendly frijoles negros made from scratch.

how do you make mexicano black beans

Mexican Black Bean Recipe Ingredients

This Mexican Black Bean recipe doesn’t need many things, and you probably already have most of them in your pantry.

Black Beans—These black beans come in a can and are used in this recipe. When I buy beans, I like to get organic ones that have little or no salt added. In this recipe, we use the bean liquid, which is why I like the version with less salt. Before adding too much salt, you should make sure to taste it all because the liquid will also add some.
Onion You can cut back on the onion and garlic if you want to. I used a lot because I like them.
To spice things up, I like to add cumin, paprika, smoked paprika, onion, garlic powder, and salt and pepper to taste. Not having smoked paprika on hand? You can leave it out or add a pinch of chipotle power for a nice smokey taste. It’s okay to use more or less of what’s written in the recipe.

Suggestions On How To Enjoy These Delicious Mexican Black Beans

There are many ways to use these Mexican-style black beans. They can be a side dish or the main ingredient in a recipe. Here are some ideas:

Use them as a topping for nachos.
Filling for black bean tacos.
Filling for burritos.
Spread them on tostadas.
A rice and bean bowl.

How do you like to enjoy your black beans?

How to Make Restaurant-Style Mexican Black Beans

FAQ

Are Mexican black beans healthy?

Known as Phaseolus vulgaris in scientific circles, they’re also called “turtle beans” in English and frijoles negros in Spanish. Black beans have a satisfying texture and mildly sweet flavor. They’re also incredibly healthy, providing multiple vital nutrients with minimal fat and sugar.

What kind of beans do Mexican restaurants use?

The pinto bean is perhaps one of the most common type of beans used in most Mexican dishes. Like the black bean, the pinto bean is also loaded with nutritious elements including high fiber and protein. Pinto beans are served both whole and mashed, which will become the refried bean.

Why are black beans used in Mexican cooking?

In Mexico, black beans usually go with every kind of dish, may it be rice, meat or vegetable, due to their sweet taste that perfectly contrasts with the chili pepper’s spiciness.

What is a Mexican substitute for black beans?

What is the best black bean alternative for tacos, enchiladas, and burritos? Use pinto beans or kidney beans! For a bean-free option, I’d go for tofu or cauliflower.