Authentic Mexican Black Beans (Frijoles Negros de Olla)

Silky, savory, slow-simmered black beans with traditional Mexican aromatics. One pot, endless possibilities.

Course Side Dish

Cuisine American

Keyword Black Beans, dried beans, frijoles de olla, frijoles negros, Mexican beans, vegan beans

Prep Time 10

Cook Time 2 30

Total Time 2 40

Servings servings

Calories 180kcal

Equipment

Large pot or Dutch oven
Colander
Baking sheet (for sorting)

Ingredients

1 lb dried black beans
10 cups water
1 medium white onion halved
6 cloves garlic smashed
1 sprig fresh epazote optional
1 dried chile negro, pasilla, or guajillo optional
2 tablespoon lard or bacon fat
1 ½ teaspoon kosher salt plus more to taste

Instructions

Prep

Sort through the dried beans on a baking sheet, removing any small stones, debris, or shriveled beans. Transfer to a colander and rinse under cold running water until the water runs clear.

Cook the Beans

Place the rinsed beans in a large pot or Dutch oven. Add 10 cups of cold water, covering the beans by about 3 inches.
Add the halved white onion (skin on for color), smashed garlic cloves, epazote sprig, dried chile, and lard or bacon fat. Stir gently to distribute.
Bring to a rolling boil over high heat. Skim off any foam that rises to the surface and discard.
Reduce heat to low and maintain the gentlest possible simmer, with just a few lazy bubbles breaking the surface. Partially cover the pot, leaving the lid slightly ajar.
Cook for 2 to 2.5 hours until beans are completely tender and creamy inside with no chalkiness. Check occasionally and add hot water if the level drops below the beans. Avoid stirring too frequently.

Season and Finish

Once the beans are tender, add 1 ½ teaspoons kosher salt. Stir gently and taste. Adjust seasoning as needed.
Remove and discard the onion halves, garlic cloves, epazote sprig, and dried chile.
If the broth is too watery, simmer uncovered for 10-15 minutes to concentrate the flavors.
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. Reheat gently if needed.

Notes

Tips for Success:

Don't soak the beans. Contrary to popular belief, soaking isn't necessary and can actually wash away flavor. Unsoaked beans also hold their shape better.

Salt at the end. Adding salt too early can toughen the bean skins. Wait until they're fully tender before seasoning.

Use hot water for top-ups. If you need to add water during cooking, use hot water. Cold water can shock the beans and toughen them.

Low and slow is key. A gentle simmer produces creamier beans than a rapid boil, which can break them apart.

Rest before serving. Letting the beans sit for 15-30 minutes off heat allows flavors to develop and the broth to thicken naturally.

Substitutions:

Lard: Substitute with bacon fat, vegetable oil, or olive oil. Lard gives the most authentic flavor.

Epazote: Can be omitted. Some cooks substitute a bay leaf, though the flavor is quite different.

Dried chile: Can be omitted for a milder flavor. Substitute with ¼ teaspoon smoked paprika added at the end.

White onion: Yellow onion works but white is traditional and slightly sharper.

Variations:

Refried beans (frijoles refritos): Mash 2 cups of cooked beans with 2 tablespoon lard in a hot skillet. Fry until thick and creamy, about 5-7 minutes.

Soupy beans (frijoles caldosos): Add extra water and serve in bowls with plenty of broth.

Instant Pot method: Combine all ingredients with 6 cups water. Pressure cook on high for 25-30 minutes. Natural release for 20 minutes, then quick release.

Slow cooker method: Combine all ingredients in slow cooker with 8 cups water. Cook on low for 6-8 hours or high for 3-4 hours.

Smoky beans: Add 2-3 slices of bacon or a smoked ham hock along with the aromatics.

Storage:

Refrigerator: Store beans in their broth in an airtight container for up to 5 days. They improve in flavor after a day or two.

Freezer: Freeze in portions with broth for up to 3 months. Thaw overnight in refrigerator or defrost in microwave.

Reheating: Warm gently on the stovetop over low heat, adding a splash of water if needed. Avoid boiling.

Serving Suggestions:

Serve as a side dish with tacos, enchiladas, or grilled meats. Garnish with crumbled queso fresco, fresh cilantro, diced white onion, and a squeeze of lime. For breakfast, serve alongside fried eggs and warm tortillas.

Nutrition