Authentic Mexican Black Beans (Frijoles Negros de Olla)

I used to think black beans were boring. Open a can, heat them up, done. They were fine. Serviceable. The kind of thing you add to a burrito bowl without really thinking about it. Then I spent a week in Oaxaca and had a bowl of beans that made me question everything I thought I knew about legumes.

These weren't just beans. They were silky, deeply savory, perfumed with garlic and onion and something smoky I couldn't quite place. The broth alone was worth drinking straight from the bowl (and I did, more than once). I came home determined to recreate that experience, and after a lot of trial and error, I finally cracked it.

The secret isn't complicated. It's dried beans cooked low and slow with aromatics, a little fat, and patience. No soaking required, no fancy equipment, just time and attention. What you get is a pot of beans so good you'll never look at the canned stuff the same way again.

Jump to:

• What's So Special About Mexican Black Beans?
• What Goes in Mexican Black Beans
• How to Make Mexican Black Beans
• What to Serve with Mexican Black Beans
• Time to Make Some Beans
• Recipe

What's So Special About Mexican Black Beans?

Real Mexican black beans, cooked from dried, have a depth of flavor that canned beans simply cannot touch. The texture is creamy and tender, with skins that are soft but intact. Each bean holds its shape while yielding completely to your teeth. The broth surrounding them is dark, glossy, and rich with the essence of everything that simmered alongside: sweet onion, sharp garlic, aromatic epazote, and a hint of smokiness from a dried chile or a piece of bacon.

What makes them special is the alchemy that happens over a few hours of gentle cooking. The starches release slowly into the liquid, creating a naturally thick, almost velvety sauce without any mashing or thickening agents. The beans absorb the flavors around them while contributing their own earthy sweetness to the pot.

These are the beans you want next to your carne asada. The ones you smear on a warm tortilla with a little crumbled queso fresco. The ones you eat straight from the pot at midnight because you can't stop thinking about them. Make a batch this weekend. You'll understand.

What Goes in Mexican Black Beans

The ingredient list is simple, but every element earns its place:

• Dried black beans - The foundation. Dried beans have better texture and flavor than canned, and they absorb the aromatics as they cook. Look for beans that are shiny and uniformly black, not dusty or cracked.
• White onion - Adds sweetness and depth. A whole or halved onion simmers with the beans and gets discarded at the end, leaving behind pure flavor without any chunky bits.
• Garlic - Smashed whole cloves that melt into the broth. Use more than you think you need.
• Epazote - A traditional Mexican herb with a pungent, almost medicinal flavor that's hard to describe but unmistakably "right" in black beans. It also helps reduce the, shall we say, musical side effects of eating beans. If you can't find it, the beans will still be delicious.
• Lard or bacon fat - This is what gives the beans that luxurious, savory quality. Vegetable oil works for a vegetarian version, but the flavor won't be quite as rich.
• Dried chile - A single chile negro, pasilla, or guajillo adds subtle smokiness and warmth without making the beans spicy. Optional but recommended.
• Salt - Added at the end, once the beans are tender. Salting too early can toughen the skins.

How to Make Mexican Black Beans

This method requires minimal hands-on time but rewards you with maximum flavor. Here's exactly how to do it:

Step 1: Sort and Rinse the Beans

Pour your dried beans onto a baking sheet or large plate. Spread them out and pick through them carefully, removing any small stones, debris, or shriveled beans. This takes about two minutes and saves you from an unpleasant crunch later. Transfer the sorted beans to a colander and rinse under cold running water until the water runs clear.

Step 2: Add Beans and Water to the Pot

Place the rinsed beans in a large, heavy-bottomed pot or Dutch oven. Add enough cold water to cover the beans by about 3 inches. This sounds like a lot, but the beans will absorb a significant amount of liquid as they cook, and you want plenty of that flavorful broth at the end.

Step 3: Add the Aromatics

Cut your white onion in half (no need to peel it, the skin adds color) and nestle both halves into the pot. Add the smashed garlic cloves, the sprig of epazote if using, and the dried chile. Drop in a generous tablespoon of lard or bacon fat. Give everything a gentle stir to distribute.

Step 4: Bring to a Boil, Then Reduce to a Simmer

Place the pot over high heat and bring to a rolling boil. You'll see some foam rise to the surface. Skim this off with a spoon and discard it. Once boiling, reduce the heat to low. You want the gentlest possible simmer, with just a few lazy bubbles breaking the surface every few seconds.

Step 5: Cook Low and Slow

Partially cover the pot, leaving the lid slightly ajar to allow some steam to escape. Let the beans simmer undisturbed for about 2 to 2.5 hours. Resist the urge to stir frequently, as this can break up the beans. Check occasionally to make sure the water level stays above the beans. If it drops too low, add hot water (not cold, which can shock the beans and toughen them).

Step 6: Test for Doneness

After 2 hours, start testing the beans. Take a few out with a spoon and press them gently. They should be completely tender and creamy inside, with no chalkiness at the center. The skins should be soft but not falling off. If they're not ready, continue cooking and check every 15 minutes.

Step 7: Season and Finish

Once the beans are perfectly tender, add salt. Start with about 1.5 teaspoons of kosher salt, stir gently, and taste. The beans should be well-seasoned but not salty. Adjust as needed. Remove and discard the onion halves, garlic cloves, epazote, and dried chile. The broth should be dark and slightly thick. If it's too watery, simmer uncovered for another 10-15 minutes to concentrate the flavors.

Step 8: Rest Before Serving

Here's a trick many recipes skip: let the beans rest off the heat for 15-30 minutes before serving. This allows the flavors to meld and the broth to thicken slightly as it cools. Reheat gently if needed. The beans will be even better the next day.

What to Serve with Mexican Black Beans

These beans are incredibly versatile. Here's how to use them:

• As a side dish: Serve in small bowls alongside tacos, enchiladas, grilled meats, or rice
• In burritos or bowls: Spoon over rice with your choice of protein and toppings
• As refried beans: Mash a portion with extra lard in a hot skillet until thick and creamy
• For breakfast: Serve with fried eggs, tortillas, and salsa
• As soup: Blend half the beans and stir back in for a heartier, soup-like consistency

Traditional garnishes:

• Crumbled queso fresco or cotija
• Fresh cilantro
• Diced white onion
• A squeeze of lime
• Sliced jalapeño or serrano
• Mexican crema or sour cream

For dietary modifications:

• Vegan/vegetarian: Use vegetable oil or olive oil instead of lard. Skip the bacon fat.
• Lower fat: Reduce the lard to 1 teaspoon. Beans will be slightly less rich but still delicious.
• Instant Pot version: Combine everything and pressure cook on high for 25-30 minutes with natural release.

Time to Make Some Beans

Look, I know "spend three hours cooking beans" doesn't sound like a quick weeknight dinner. But here's the thing: most of that time is completely hands-off. You're not standing over the stove stirring. You're living your life while your kitchen fills with the most incredible smell.

Start a pot on Sunday afternoon while you're doing laundry or watching a movie. By dinner time, you'll have enough beans for the whole week: tacos on Monday, rice bowls on Tuesday, refried beans for breakfast on Wednesday. One pot, endless possibilities.

Your future self will thank you. Go find some dried beans and get started.

Recipe