Mexican Black Beans (Frijoles Negros de la Olla)

Name: Mexican Black Beans (Frijoles Negros de la Olla)
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 pound (454 g) dried black beans, picked over and rinsed; 2 tablespoons (30 ml) vegetable or olive oil; 1 large (about 10 oz) (280 g) yellow onion, finely chopped (about 1½ cups); 5 cloves (15 g) garlic cloves, minced; 2 teaspoons (4 g) ground cumin; 2 whole (1 g) bay leaves, dried; 1 bunch (stems only, from about 1 bunch) (30 g) fresh cilantro, stems cut from leaves, tied in a bundle with twine; reserve leaves for finishing; 8 cups (1900 ml) water, fresh, for cooking (plus more for soaking); 2 teaspoons (8 g) kosher salt, plus more to taste; 1 whole (30 g) jalapeño, halved lengthwise, seeds left in for more heat (optional); ½ cup (10 g) fresh cilantro leaves, roughly chopped; 1 whole (65 g) lime, cut into wedges

From the MyKitchenBank Kitchen

Tender black beans simmered from dried with sautéed onion, garlic, toasted cumin and a bundle of cilantro stems, until they sit in a savory, silky broth. A flexible side for tacos, rice bowls, eggs or grilled meats.

Prep: 20 min
Cook: 2 hr
Wait: 8 hr
Total: 10 hr 20 min
Makes: About 6 cups (8 side servings)

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Ingredients

8 servings

For the beans
1 pound (454 g) dried black beans, picked over and rinsed
2 tablespoons (30 ml) vegetable or olive oil
1 large (about 10 oz) (280 g) yellow onion, finely chopped (about 1½ cups)
5 cloves (15 g) garlic cloves, minced
2 teaspoons (4 g) ground cumin
2 whole (1 g) bay leaves, dried
1 bunch (stems only, from about 1 bunch) (30 g) fresh cilantro, stems cut from leaves, tied in a bundle with twine; reserve leaves for finishing
8 cups (1900 ml) water, fresh, for cooking (plus more for soaking)
2 teaspoons (8 g) kosher salt, plus more to taste
1 whole (30 g) jalapeño, halved lengthwise, seeds left in for more heat (optional)
To finish
½ cup (10 g) fresh cilantro leaves, roughly chopped
1 whole (65 g) lime, cut into wedges

Equipment (6)

5- to 6-quart (5–6 L) heavy-bottomed pot with lid
Large bowl (4 quart / 4 L) for soaking
Colander
Kitchen twine (optional, for tying cilantro stems)
Chef's knife and cutting board
Wooden spoon

Steps

Before you start

Start the soak the night before (or at least 8 hours ahead), or use the quick-soak method in the tips.
Sort the dried beans on a plate and discard any pebbles, debris or shriveled beans.
Old beans (over a year) can take much longer to soften; check the doneness cue rather than relying only on the clock.
Salt is added midway through cooking, which seasons the beans without making skins tough.

1
Soak the beans
- Place the rinsed beans in a large bowl and cover with water by 3 inches (8 cm), about 8 cups (1.9 L).
- Let soak at room temperature for 8 to 12 hours.
- Drain in a colander and rinse.
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Ready when: Beans look plump and wrinkle-free, and a bean cut in half is evenly colored through
Tip: Beans swell to about double their size, so use a bowl bigger than seems necessary.
2
Sauté the onion
- Heat the oil in a 5- to 6-quart heavy pot over medium heat until shimmering.
- Add the chopped onion and cook, stirring occasionally, for 6 to 8 minutes.
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Ready when: Onion is soft, translucent and just beginning to turn golden at the edges
Tip: Lower the heat if the onion browns before it softens.
3
Bloom garlic and cumin
- Stir in the minced garlic and ground cumin.
- Cook, stirring constantly, for 30 to 60 seconds.
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Ready when: Mixture smells fragrant and toasty, and garlic is pale gold, not brown
Tip: Burnt garlic turns bitter, so move to the next step as soon as it smells fragrant.
4
Add beans and aromatics
- Add the drained beans, 8 cups (1.9 L) fresh water, bay leaves, the tied cilantro stems and the jalapeño if using.
- Stir well and raise the heat to high.
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Ready when: Liquid comes to a gentle boil
Tip: Use fresh water, not the soaking water, for a milder flavor and less of the compounds that cause digestive upset.
5
Simmer until nearly tender
- Reduce the heat to low so the surface barely bubbles.
- Partially cover with the lid and simmer for 60 minutes, stirring every 20 minutes.
- Skim off any foam.
- If the water drops below the level of the beans, add hot water ½ cup (120 ml) at a time.
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Ready when: Beans are just beginning to soften but still have a firm, chalky center when bitten
Tip: A hard boil splits the skins and makes the beans mushy and uneven.
6
Season with salt
- Stir in the 2 teaspoons kosher salt.
- Continue simmering, partially covered, for 30 to 45 more minutes, stirring occasionally.
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Ready when: Beans are creamy and tender all the way through, easily crushed between your fingers, with no chalky center
Tip: If beans are still firm after 45 minutes, keep simmering and check every 10 minutes; older beans can take up to 30 minutes longer.
7
Thicken the broth
- Remove and discard the bay leaves, cilantro stem bundle and jalapeño.
- Use the back of a wooden spoon to mash about 1 cup of beans against the side of the pot, then stir them in.
- Simmer uncovered for 10 to 15 minutes.
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Ready when: Broth is glossy and coats the back of a spoon, with beans just covered by liquid
Tip: For a soupier result, skip the uncovered simmer; for thicker beans, simmer longer.
8
Finish and serve
- Stir in the chopped cilantro leaves.
- Taste and add more salt, ¼ teaspoon at a time, until the flavors taste bright.
- Serve hot in bowls with lime wedges for squeezing over.
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Ready when: Beans taste savory and balanced, not flat
Tip: A squeeze of lime at the end lifts the flavor, so don't skip it.

Good to know

Tips

Quick soak: cover the beans with water, boil for 2 minutes, remove from heat, cover and let stand 1 hour, then drain and proceed.
Hard tap water or old beans can keep beans from softening; if they stall, add ¼ teaspoon baking soda and keep simmering.
Keep the simmer gentle and the beans covered with liquid for creamy beans with intact skins.
Add the lime and fresh cilantro at the end so their flavor stays bright.

Make ahead

Beans taste better the next day. Cool completely and refrigerate in their broth up to 4 days; stir in the fresh cilantro and lime only after reheating.

Storage & reheating

Room temperature: no more than 2 hours. Refrigerator: airtight container with broth up to 4 days. Freezer: up to 3 months in airtight containers with broth, leaving 1 inch of headspace. Thaw overnight in the fridge and reheat in a saucepan over medium-low heat, adding a splash of water, until steaming hot.

Substitutions

dried black beans → Pinto beans. Use the same method; they may cook 15 to 30 minutes faster.
vegetable or olive oil → Lard or bacon fat. Gives a traditional, richer flavor; not vegetarian.
ground cumin → 1 teaspoon toasted whole cumin seeds, ground. Toasted whole seeds give a deeper, nuttier flavor.
lime → White vinegar or lemon juice. Use 1 teaspoon to brighten the flavor.