Unlock The Secrets of Authentic Mexican Frijoles Negros (Black Beans)

These Mexican black beans are rich, earthy, and with a slightly nutty taste and a creamy texture. They are mildly sweet and savory, with a subtle smokiness that adds depth and complexity to the flavor profile. The beans are seasoned with aromatic herbs and spices like cumin, oregano, and garlic, which add a comforting and herbal note to the dish. Mexican black beans are satisfying, hearty, and well-balanced, making them versatile ingredients in various dishes.

In this blog, you will learn how to cook Mexican black beans from scratch using three methods. Also, I will give you tips and suggestions on how to serve and store and serve them.

I love Mexican cooking and spices. They are very comforting and easy to make at home. And, Yes, I do use canned beans for convenience, but nothing tastes better than homemade cooked beans. Thanks to the spices, they are always full of earthy flavors and freeze perfectly, which is ideal if you like to have homemade prep ingredients.

This recipe includes instructions on how to cook black beans using an Instant Pot, a slow cooker, and a regular pot on the stovetop and just using canned beans as an easy option.

This simple Mexican black bean recipe provides an easy way to cook beans that can be enjoyed with a variety of toppings and sides or used in other dishes.

What are the Mexican Black Beans

Mexican black beans, also known as frijoles negros in Spanish, are a staple in traditional Mexican cuisine and are used in many dishes such as tlacoyos and Oaxacan textiles. Mayan people call them espelón, while in the northern region, they are called muní among the Rarámuri people. In the south, black beans are traditionally cooked in a special clay pot called olla de barro, along with local herbs like hoja santa (one of my favorite Mexican spices), epazote, or hoja de aguacate (avocado leaves).

Here’s what you’ll need for this recipe:

Dried black beans: Fresh beans cook faster and taste better.
Onion: You can use a whole onion, but feel free to chop it.
Bay leaves: Swap with spices or herbs like epazote, cilantro, garlic, or oregano.
Salt: Add salt to taste.

How to cook black beans?

First, spread the beans out on your kitchen countertop or table and remove any broken beans, small stones, leaves, or foreign objects.
Next, place the cleaned, dried beans in a colander. Wash them under cold water. Transfer the beans to a large bowl and cover them with 2 inches of water. Cover the bowl and let them soak overnight (see notes).
After discarding the soaking water and rinsing the beans, place them in a pot for cooking. You can use an Instant Pot like I did or try other methods outlined below. Add onion, fresh herbs (if desired), and salt to the pot, then cover the beans with about 2 inches of water.
Seal the lid and pressure cook for 25 minutes in the Instant Pot. Once finished, manually release the pressure and enjoy!

To cook black beans in a Slowcooker:

Follow the cleaning steps above, but soaking is not necessary. Simply add the beans to the slow cooker with onion, bay leaves, and salt.
Cover the ingredients with about 1 inch of water, place the lid on, and cook on low for 6-7 hours or 4-5 hours on high.

For stovetop cooking:

Clean and soak the black beans as described above. Add them to a large stock pot with onion, bay leaves, and salt, then cover with about 2 inches of water.
Bring to a boil, reduce heat to medium-low, and simmer for 1-2 hours until the beans are tender. Be sure to check and stir occasionally, adding water if needed.

Canned beans:

Dice the onion
Heat avocado oil in a sauce pot. Transfer the onion the pot and brown it (5 minutes).
Open 2 cans of beans and transfer them to the pot. Add spices and cook for 20 minutes on low heat so the spices release their oils.

Tips and Notes for Cooking Mexican Black Beans

Soaking black beans is recommended if you are planning to use fresh beans. Soaking the beans overnight will result in creamier beans, perfect for making spreads or soups. However, unsoaked beans are ideal for salads or burrito bowls as they maintain their shape most of the time.
If you prefer cooking black beans on the stovetop, a Dutch oven is an excellent pot as its heavy lid helps retain moisture and cooks the beans faster. While cooking on the stove, keep checking the pot occasionally to ensure the beans are always covered with their juices, and add hot water when necessary.
It’s essential to use fresh beans as old beans tend to take longer to cook, which can be frustrating if you use an Instant Pot.

Variations

Add garlic, oregano or thyme, extra-virgin olive oil, cumin, and fresh herbs like epazote, hoja santa, fresh cilantro, or avocado leaves for additional flavor. You can also add some heat to the dish with chopped serrano, jalapeño chilies, or chili powder. Add 1 or 2 chipotle peppers or a pinch of smoky paprika to give the beans a smoky kick.

Equipment

It may vary slightly depending on the method used, but here are items that might be useful:

Kitchen countertop or table
Colander
Large bowl
Pot (Instant Pot, slow cooker, or stovetop)
Cutting board
Knife
Spoon for stirring
Measuring cups and spoons
Airtight container for storing leftovers
Freezer-safe containers or resealable bags (if planning to freeze)
Dutch oven (optional, but helpful for stovetop cooking)

How to Serve Mexican Black Beans Mexican

Main dish: Top with pico de gallo, queso fresco, and hot salsa. Serve with warm tortillas or rice.
Tacos: Heat up tortillas and assemble with beans, fresh salsa, and cheese. Add lime juice for extra flavor.
Stuffed: Mash the beans and use as a filling for gorditas, tlacoyos de frijol, enchiladas, or burritos.
Side dish: Serve with traditional Mexican stews like chile rojo or chicharron in red sauce.

How to Store and Reheat Mexican Black Beans

Making a big batch of Mexican black beans can save time for future meals. Here’s how to store and reheat them:

Refrigerator: Allow to cool down and store in an airtight container in the fridge for up to 5 days.

Freezer: Divide beans into glass containers or resealable bags, label them with the cooking date, and freeze for up to 3 months.

Thaw: Transfer beans from the freezer to the fridge and thaw overnight or use the defrost option in the microwave.

Reheat: To reheat, place beans in a saucepan and heat on the stovetop, stirring occasionally.

Tip: Store the beans in their cooking broth or drain them before storing them. Both ways work well.

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #thetastesoflifeholisticblog

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