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!
These tasted really good but it was a little more soupy than I wanted, even after simmering. I think next time I would try 1 can drained beans and 1 can undrained.
I made the beans and there is a decent amount of liquid. They are for a party tomorrow, so I will refrigerate them. Will they thicken up?
Hi Christine,
Yes, they will thicken somewhat as they cool and sit overnight. However, they may not thicken enough to your liking.
If they’re still too soupy tomorrow:
You’ve got a few good options:
1. Simmer to reduce (Best for flavor)
Put them back on the stove over medium-low heat, uncovered, and let them simmer gently until the liquid reduces to your desired consistency. Stir occasionally so they don’t stick. This also intensifies the flavor.
2. Mash some beans
Use a spoon or potato masher to mash 1/4 to 1/3 of the beans right in the pot. Stir well. The mashed beans will naturally thicken the mixture.
3. Add a thickener
If you’re short on time:
• Mix 1–2 tsp cornstarch with a little cold water (a “slurry”), then stir it into the beans while simmering.
• Let it cook for a couple of minutes to thicken up.
4. Serve with a slotted spoon
If you’re pressed for time and don’t mind a more brothy presentation, you can simply serve with a slotted spoon, so guests get all the flavor and texture without the extra liquid.
Would this work in a crockpot?
Yes, here is how to do it:
Crock Pot Version: Restaurant Style Black Beans
Prep Time: 10 minutes
Cook Time (Low): 4–5 hours OR Cook Time (High): 2–3 hours
Instructions:
1. Sauté First (Optional but Recommended):
In a skillet, heat the olive oil over medium heat.
Add the red onion and cook until softened (about 2–3 minutes).
Add the garlic and cook for another minute.
Transfer this mixture to your crock pot.
Tip: This step brings out a richer flavor, but you can skip it and just toss everything into the crock pot if you’re short on time.
2. Add Everything Else to the Crock Pot:
Add the diced green chiles, chicken broth, undrained black beans, and all the spices:
Salt, chili powder, coriander, cumin, paprika, oregano, cayenne
Stir in the chopped cilantro.
3. Slow Cook:
Low heat: 4–5 hours OR High heat: 2–3 hours
Stir once or twice if you can, but it’s okay to let it go.
4. Before Serving:
Taste and adjust seasoning if needed.
Optional: Mash a few beans with a spoon for a thicker texture.
Garnish with extra cilantro and crumbled queso fresco (if using).
Made these multiple times now,wonderful! Thanks for sharing
Could these be cooked in the oven?
Hi Michelle, you can make it in the oven, but will still have to do a little on the stovetop. Here is how:
Preheat your oven to 375°F (190°C).
Prepare the bean mixture as instructed in the original recipe:
Heat the olive oil in an oven-safe Dutch oven or heavy-bottomed pot over medium-low heat.
Add the onion and cook until soft, about 2-3 minutes.
Add the garlic and cook for 1 minute.
Stir in the green chilies, chicken broth, black beans (with their liquid), salt, chili powder, coriander, cumin, paprika, oregano, and cayenne pepper. Increase the heat to medium-high and bring to a rapid simmer.
Before transferring to the oven:
Once the mixture has reached a rapid simmer, remove it from the stove.
If your Dutch oven or pot is not oven-safe, transfer the bean mixture to a large baking dish.
Mix in the chopped cilantro, then cover the pot or dish tightly with a lid or aluminum foil. This will help to trap moisture inside, keeping the beans from drying out.
Bake in the preheated oven for about 30-40 minutes. The gradual and even heat of the oven will allow the flavors to meld together beautifully. If you want the beans to have a slightly drier, more concentrated flavor, you can remove the cover for the last 10-15 minutes of baking.
Garnish and serve:
Once baked, carefully remove the dish from the oven. Be cautious of the steam when you uncover the dish.
Stir the beans well, and if the consistency is too thick for your liking, you can add a little more chicken broth to adjust.
Garnish with additional chopped cilantro and crumbled queso fresco before serving.