Mexican black beans
Soft black beans simmered with onion, garlic, oregano and a whole habanero for aroma, finished with lime.
Make this once, then cook it into 59 different dishes.
- Time1 hr 40
- LevelEasy
- Costabout £0.36 a head
- Makesabout 900 g of black beans in their broth, enough for 3 dishes for 4 people
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the beans, water, the half onion, 2 whole garlic cloves and the whole habanero in a large heavy pot. Bring to the boil and boil hard for 10 minutes, skimming any foam.
10 min - 2
Lower the heat to a gentle simmer, partly cover, and cook for 1 hour to 1 hour 15 minutes, until the beans are soft. Top up with boiling water if the level drops below the beans. Add half the salt for the last 20 minutes.
70 min - 3
Meanwhile, heat the oil in a small pan over a medium heat. Fry the chopped onion for 8 minutes until golden, then add the chopped garlic and cook for 1 minute.
8 min - 4
Stir the fried onion mixture and the oregano into the beans. Add the epazote if using. Simmer for 15 minutes more so the flavours join.
15 min - 5
Remove the habanero and discard the onion and garlic halves. Mash a ladleful of beans against the side of the pot and stir back in to thicken the broth.
- 6
Season with the rest of the salt and the lime juice. Taste and adjust. Serve hot, and cool leftovers within 1 to 2 hours.
About mexican black beans
Mexican black beans, or frijoles negros, are black turtle beans simmered with onion, garlic, oregano and a whole habanero chilli until creamy, and finished with a golden fried onion and a squeeze of lime. This is the Yucatan style: black beans are common in southern Mexico, while pinto beans dominate the north.
They taste earthy, savoury and slightly smoky, with a faint fruity aroma from the habanero. Leaving the habanero whole and unpierced gives its scent without most of the heat. The cooking liquid becomes a dark, silky broth.
Serve them as a side with rice, in burrito bowls, with eggs, on tostadas, or ladled into bowls as a soup with coriander, red onion and lime. Boil the beans hard for 10 minutes before simmering, cook until completely soft, and cool leftovers quickly.
Tips
- Keep the habanero whole and do not pierce it. It gives a fruity aroma with only mild heat. If it bursts, remove it, since the beans will turn very hot.
- Boil the dry beans hard for 10 minutes first, then simmer until completely soft. Black beans take about 1 hour to 1 hour 15 minutes after soaking.
- The cooking liquid is flavour. Do not drain it away. Mash a few beans to thicken it to a silky broth.
- Fry the second chopped onion until golden and add it near the end. It gives a sweet, savoury layer that boiled onion cannot.
- No habanero? Use a whole dried chile de arbol or a pinch of chilli flakes for gentle warmth.
- Add the lime juice at the end, off the heat, for a fresh finish that brightens the beans.
Storing and freezing
Cool within 1 to 2 hours and keep in their broth in the fridge for up to 4 days. Freeze in portions for up to 3 months. Reheat until steaming hot all the way through, loosening with water if needed.
Dishes you can make with mexican black beans
Huevos Motuleños (Yucatan Eggs on Tortillas)
NFPanuchos Yucatecos (Yucatan Stuffed Fried Tortillas)
DFEFNFTostadas de Nopales y Frijol Negro (Cactus and Black Bean Tostadas)
GFDFEFHuevos Motuleños (Yucatecan Eggs with Plantain and Beans)
NFCrema de Frijol Negro con Chipotle (Smoky Black Bean Soup)
GFDFEFTostadas de Frijol Negro y Mango con Habanero
GFDFEFFrijol con Puerco (Yucatecan Pork and Black Bean Stew)
GFDFEFHuevos Motuleños (Yucatecan Eggs on Tortillas)
NFGFTacos de Frijol Negro y Aguacate (Black Bean and Avocado Tacos)
VGVDFPechuga de Pavo en Salsa Verde (Turkey Steaks in Green Sauce)
GFDFEFCalabaza Asada con Mole y Frijoles Negros (Roast Squash with Mole and Black Beans)
GFDFEFTinga de Yaca Rice Bowls (Jackfruit Tinga with Black Beans)
GFDFEFQuestions
Are these the same as Cuban black beans?
They are similar but not identical. Mexican black beans are seasoned with onion, garlic, oregano and often habanero or epazote, while Cuban ones use green pepper, cumin, bay and sometimes vinegar and sugar.
Do I need to soak black beans?
Soaking overnight speeds cooking and makes them more even, but is not essential. Unsoaked beans need about 30 to 45 minutes longer. Boil hard for 10 minutes, then simmer until completely soft.
Will the habanero make it very hot?
Not if it stays whole. The skin holds in most of the heat and the beans only pick up its fruity scent. Remove it before serving, and do not break it. Use a milder chilli if you are unsure.
Are they vegan and gluten free?
Yes. The beans, vegetables, herbs and lime are naturally vegan, gluten free, dairy free, egg free and nut free. Some traditional recipes fry the onion in lard, but sunflower oil is used here.
Can I use tinned black beans?
Yes. Use three 400 g tins, drained and rinsed, with 300 ml of water or stock. Fry the onion and garlic, add the beans and oregano, and simmer for 15 minutes with the habanero.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.