Mexican Black Beans From Scratch
Mexican Black Beans from scratch are easy to make and great to have on hand for a delicious side dish, and for adding to all sorts of other recipes. A fine Mexican herb, epazote, makes this recipe extra special.
Servings: 16
Calories: 155kcal
Equipment
Ingredients
Part One
- 2 pounds dry black beans
- 1 whole (medium-sized) yellow onion, washed and cut in half
- 1 large head of garlic, washed, about ½ inch cut off top (use two heads if they're small)
- 1 bunch epazote, washed
- water (amounts will vary, depending on the size of the pot)
Part Two
- about 3 tablespoons olive oil
- 4 cups finely chopped yellow onion
- about 8 cups cooked black beans (see Part One, above)
- 1½ tablespoons ground cumin
- salt and pepper to taste
- avocado slices, cotija cheese and cilantro for garnish (if desired)
Instructions
Part One
- Soak the beans. In a very large mixing pot, soak the beans in about three times their volume of lukewarm water, for about 12 hours. Drain the beans, add them to a large stockpot, and fill the pot with enough cold water to go a couple inches above the beans.
- Simmer the beans. Turn the heat to high and bring to a boil. Then reduce the heat to low, and simmer the beans for about 20 minutes. Use a large metal spoon to remove any foam that has appeared on the surface during this time. Drain the beans and return them to the pot. Again, add enough water to go a couple of inches above the beans.
- Add the remaining ingredients and cook the beans. Add the onion, garlic and epazote. Turn the heat to high and bring to a boil. Then reduce the heat to low, and gently simmer until the beans are tender, at least 1½-2 hours. (Drain if necessary.) Remove epazote, the larger chunks of onion and skins (the halves will have separated during the cooking). Then remove the head (or heads) of garlic. Once the garlic is cool enough to handle, squeeze the soft cloves out onto a cutting board, roughly chop it, and mix it into the beans.
- Cool. Cool the beans to room temperature, or move on to Part Two (below). Once cooled, the soaked, cooked beans can be stored. (Refrigerator: The beans can be refrigerated for up to 5 days in a tightly sealed container. Freezer: You can freeze them in a tightly sealed container for up to a month. They're best when frozen in small batches. To thaw, place them in the refrigerator two days before you want to use them.)
Part Two (You should do this part in two batches.)
- Cook the onions. Coat the bottom of a large sauté pan with the oil, add the onion and place of low-medium heat. Stirring occasionally, cook until the onions are soft, about 7 minutes.
- Add the beans and spices. Add the beans and cumin and sauté for about 5 minutes. Season to taste with salt and pepper and serve with crumbled Cotija, avocado slices, a squeeze of lime juice, and/or cilantro if desired. (Here's How to Season to Taste.)
Notes
Make a big batch. Part One makes plenty, so cook a large batch of beans and keep them on hand. Then make Part Two about 4 cups at a time, which is around 8 side-dish servings.
Use a big bowl for soaking. The beans expand a lot as they soak.
Beans still too firm? Keep simmering them, adding water as needed. If there’s still excess water when they’re ready, drain them.
Garlic is optional. Squeezing the soft cloves back into the beans adds extra garlic flavor. If you’re not a garlic lover, skip it.
Epazote: Fresh is most flavorful, but dried epazote works too. Look for it at Latin food markets.
Canned bean shortcut: You can skip Part One and use about 8 cups of drained canned black beans (roughly five 15-ounce cans). They’ll still be delicious, though from scratch is best!
Spicy version: Add chipotle powder, cayenne, or red pepper flakes to taste when you cook the beans with the onions.
Storage: Refrigerate in an airtight container for up to 5 days, or freeze in small batches for up to a month. Thaw in the refrigerator a day or two before using.
Nutrition
Calories: 155kcal | Carbohydrates: 24g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 3mg | Potassium: 374mg | Fiber: 8g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 2mg