Restaurant-Style Mexican Black Beans
There is a never a time where I don’t have these stored in my fridge/freezer. Being a vegetarian, finding protein can be a little difficult, but these black beans make it very simple. I do make these beans on the stovetop mainly because I can’t figure out how to use an Instant Pot, but they are amazing.
These are Mexican style black beans, so I add some great spices in the recipe. I also think since these are made on the stovetop instead of the IP, they develop more flavor because they take longer to cook. I also think these stovetop beans have more of a restaurant style flavor instead of IP black beans.
How do I make Black Beans like a Mexican restaurant?
- I think the most important thing to figure out is the texture you want the beans to have. Do you want them whole and soupy or thick and mashes. I like to keep them mostly whole, so I have to option to mash them when eating different dishes. When eating burrito bowls, I like soupy beans, but for tacos/tostadas I like refried beans.
- When using dried black beans, make sure they are a new pack and not an old one from the back of your pantry. Older beans can take much longer to cook than new beans, this can ruin your consistency.
- Soak the beans overnight or for 8-12 hours to help lessen the time it takes to cook.
- The measurements listed below for the beans to water ratio are perfect for whole soup beans. The spices I used are just what you need for that restaurant black bean flavor. There are a lot of recipes that require taco seasoning, but I think that gives the beans a whole different flavor.
- If you like refried beans, you can totally do that. After the beans are cooked, melt some butter in a pan. Then add however much of the cooked beans you want to refry. Mash them well and serve!
Restaurant-Style Mexican Black Beans
DifficultyMedium
Prep time30 minutes
Cook time1 hour15 minutes
Total time1 hour45 minutes
Black beans are a staple in most vegetarian households, having them on hand at all times is a necessity.
They can be used for all meals. Huevos rancheros for breakfast, Taco salad for lunch and Enchiladas for dinner!
Ingredients
- 1 lb Dry Black Beans
- 1 Medium Yellow Onion
- 6 Cloves Garlic
- 1 Jalapeño
- 1 1/2 Tsp Salt
- 1 Tsp Black Pepper
- 1 Tsp Cumin
- 1/2 Tsp Chili Powder
- 1 Tbsp Avocado Oil
- 2 Tbsp Butter
- 2 Bay Leaves
- 1/4 Cilantro, Chopped
- 7 Cups Water
Instructions
- 1
Clean and soak the dry black beans overnight or for 8 hours. (If you are in a rush, use canned black beans)
- 2
In a heavy bottom pan, add avocado oil and half of the butter. Mince and add the yellow onion, garlic and jalapeño once the butter is melted. Let the veggies brown for around 2 minutes on medium heat or until lightly brown.
- 3
Once the veggies are fragrant, add the salt, black pepper, cumin, and chili powder. Toast the spices for 1 minute.
- 4
Drain, rinse, and add the soaked black beans to the pot. Along with the 7 cups of water, the rest of the butter and bay leaves.
- 5
Stir well and taste for seasonings, adjust to your liking.
- 6
Bring to a boil uncovered, then set heat on low and simmer for around an hour. Stir frequently to prevent sticking.
- 7
At the hour mark, test to see if the beans are soft. If not let cook them cook for around 15-20 minutes. It is important to note, if your dry black beans are older, then make take longer to cook.
- 8
Once the beans are fully cooked, mash them to your liking (or don’t).
- 9
Garnish with cilantro and enjoy!
Notes
I like to make a big batch of these and then freeze them in extra large ice cube trays. This way you can defrost and use the frozen cubes whenever you want.
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