Savor the bold, refined flavors of our Restaurant Style Black Beans, an elevated take on traditional Mexican black beans!
What are Mexican Black Beans?
Mexican black beans, often referred to as “frijoles negros” in Spanish, are a staple in Mexican cuisine known for their deep, earthy flavor and creamy texture. They are prepared from dried or canned black beans and are commonly cooked with a variety of aromatic ingredients.
These restaurant style Black beans are a healthy, yummy side dish that is easy to make and so tasty. Try this protein-packed dish alongside our Quick & Easy Mexican Pizzas, Easy Red Enchiladas, or Favorite Beef Tacos.
Table of Contents
Reasons to Love These Mexican Beans
- This Mexican Style Black Beans recipe requires simple ingredients and straightforward cooking steps that make it accessible to any home cook.
- Compared to other legumes, black beans cook relatively quickly, making them convenient for fast-paced lifestyles.
- Mexican black beans are versatile and can be included in various dishes.
Recipe Ingredients
- Diced Green Chiles: These chiles contribute a mild to spicy kick, depending on your heat preference.
- Cumin: Ground cumin is crucial for its warm, earthy tones.
- Cilantro: Cilantro introduces a fresh, citrusy layer to the dish, balancing richer flavors with its light, almost floral notes.
See the recipe card for full information on ingredients and quantities.
Variations
- Garnish Options: Experiment with a variety of garnishes. A sprinkle of crumbled cotija cheese can introduce a creamy texture and a salty contrast. For a bit of crunch, diced red onions or thinly sliced radishes are excellent choices. If you like a little heat, some sliced jalapeños or a dash of hot sauce will do the trick.
- Herbs and Spice Variation: Enhance this Mexican black beans recipe with smoked paprika for a smoky touch, and replace oregano with basil or thyme for freshness. For extra heat, add smoked chipotle.
How to Make Restaurant Style Black Beans
Step 1: In a medium heavy-bottom saucepan set over medium-low heat, add the olive oil.
Step 2: When the oil is hot, add the onion and cook until soft, about 2-3 minutes.
Step 3: Next, add the garlic and cook for 1 minute.
Step 4: Then, add the green chilies, chicken broth, black beans (undrained and unrinsed), salt, chili powder, coriander, cumin, paprika, oregano, cayenne pepper, and cilantro. Turn the heat up to medium-high and bring to a rapid simmer.
Step 5: Reduce heat to medium-low, cover, and cook for 30 minutes (or up to an hour), stirring at the 15-minute mark.
Step 6: Finally, remove from the heat, transfer to a serving bowl, and garnish with additional cilantro and queso fresco, if desired, and enjoy!
More Cooking Methods
- Slow Cooker: You can cook in a slow cooker for 3-4 hours on high, or on low for 6-8 hours.
- Instant Pot: Follow our Instant Pot Black Bean recipe.
Expert Tips
- Rinse and Drain Beans Optionally: Although the recipe calls for undrained and unrinsed beans to enhance flavor, lightly rinsing them can reduce the sodium content if desired.
- Adjust Liquid Consistency: If you prefer your black beans to be more soup-like, consider adding an extra ¼ to ½ cup of broth. For thicker beans, let them simmer uncovered for the last 10 minutes of cooking to reduce the liquid.
Frequently Asked Questions
Aside from the classic options, you can enjoy black beans with a variety of dishes like burritos, rice, Easy Red Enchiladas, Mango Pineapple Salsa, Simple Homemade Flour Tortillas, and Creamy Chicken Enchiladas.
Absolutely! Adding cooked chorizo, ground beef, or shredded chicken can enhance the flavor and make it a more filling dish.
Storage Info
STORE the Restaurant Style Black Beans in an airtight container in the refrigerator for up to 5 days. To FREEZE, place it in your freezer and it will stay good for up to 3 months when kept in a freezer-safe container.
To REHEAT, thaw overnight in the fridge if frozen, then warm it on the stove over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave the beans in a microwave-safe dish, stirring every minute until thoroughly warmed.
More Delicious Recipes to Check Out
Restaurant Style Black Beans Recipe
Ingredients
- 1 tbsp olive oil
- 1/4 cup red onion - finely diced
- 4 cloves garlic - minced
- 1 (4 oz) can diced green chiles - mild, medium or hot
- 3/4 cup low-sodium chicken broth
- 2 (15.5 oz) cans low-sodium black beans - un-drained and unrinsed
- 1/2 tsp kosher sea salt - or ¼ tsp. if the black beans are not low-sodium
- 1/2 tsp chili powder
- 1/2 tsp coriander
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp oregano
- pinch cayenne pepper
- 2 tbsp fresh cilantro - chopped
- 2 tbsp crumbled queso fresco - optional
Instructions
- In a medium heavy-bottom saucepan set over medium-low heat, add the olive oil.
- When the oil is hot, add the onion and cook until soft, about 2-3 minutes.
- Next, the garlic and cook for 1 minute.
- Then, add the green chilies, chicken broth, black beans (undrained and unrinsed), salt, chili powder, coriander, cumin, paprika, oregano, cayenne pepper, and cilantro. Turn the heat up to medium-high and bring to a rapid simmer.
- Reduce heat to medium-low, cover, and cook for 30 minutes (or up to an hour), stirring at the 15-minute mark.
- Remove from the heat, transfer to a serving bowl, and garnish with additional cilantro and queso fresco, if desired.
NOTES
- Don’t want to use black beans? Pinto beans work well too!
Really simple to make but tastes great. Goes well with rice, quesadillas, or even straight from the bowl.
The flavor combinations in the beans were awesome. After reading comments, I left the broth out of the recipe and used all the liquid from the beans. It was still a little watery, so I cooked the beans for about 15 minutes on low simmer, stirring often and smashing some of the beans. This extra cooking time made the beans flavorful and I received several complements when I served them. The result was a cross between flavored beans and refried beans, no draining required when serving.