Mexican food is my go-to for feeding a crowd, whether it’s kids and adults or a mix of dietary preferences. It’s flavorful, versatile, and easy to customize, especially with a toppings bar. This recipe for Mexican Black Beans is a staple in my home. It’s simple to make, healthy, and pairs perfectly with just about any Mexican dish. Plus, I’ll show you how to make them from scratch with dry black beans or with canned beans—no judgment here!
Recipe by Pamela on April 25, 2011
Rating
5 stars (5 reviews)
Ingredients
1 pound dried black beans (aka turtle beans, picked over for stones or foreign objects, and rinsed*)
1 jalapeno chile (minced (take the seeds out if you want to cut the heat))
1 Tablespoon sea salt or kosher salt
1 Tablespoon chopped cilantro
Fresh lime juice (optional)
Steps
Place the beans and the kombu in a large glass bowl or pot. Add enough cold water to cover the beans by at least 3 inches. Let stand overnight or at least 6 hours. (If the weather is warm, put the beans in the refrigerator to soak.)
Drain and rinse the beans, reserving the kombu. Place the beans and kombu in a large, heavy pot with enough water to cover by 3 inches. Bring to a boil over high heat, skimming the foam that rises to the top. Lower the heat to low and simmer gently, covered, for 1 hour.
Heat the oil in a large, heavy-bottomed skillet over medium heat. Add the onion and garlic and sauté gently until tender, about 10 minutes. You can cover the skillet with a lid to soften the onions and garlic without allowing them to brown. Add the jalapeno and cook 1 minute, until tender.
Remove the kombu from the beans and discard. Add the sautéed onion mixture, sea salt and cilantro to the beans and simmer uncovered for 30 minutes, or until very tender.
Drain the beans and reserve 2 cups of cooking liquid. Pour 1 cup of liquid back into the beans and mash the beans with the back of a spoon until you have the desired consistency. Add more liquid, if necessary. Taste for seasoning and squeeze some fresh lime juice on top, if desired.
Reviews
Leslie BOLES on 2025-09-06 (5 stars): Making the canned version today. I love eating these and authentic Mexican restaurants.
Charles on 2021-01-01 (5 stars): No presoak, used lard instead of oil, 2 onions, 5 garlic, 1 tbsp red pepper flakes instead of jalapeno, also added 1 tsp chicken bouillon powder
OUTSTANDING!
Aziza on 2020-10-06 (5 stars): Tasty! Tried tour recipe today! I soaked my black beans for 8 hours and then boiled in clean water. That way i freeze most of it and use when i need. Everybody loved those beans. Sure it will easily become “must have once a week”! regards, Aziza
Reena Bansal on 2020-08-31 (5 stars): Superb! I’ve been looking for an easy black bean recipe with an outstanding flavor profile. This is it! Thank you!
Katrina Goldberg on 2018-08-13 (5 stars): How would I make this using an Instant Pot? Thank you!
