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Simple Mexican Black Beans

December 6, 2014 by Jeni 4 Comments

Simple Mexican Black Beans

One of my favorite things to do on the weekend is meal prep for the week ahead. I rarely make 100% complete meals; rather, I make ahead certain ingreidents that I will be using throughout the week. For example, I love to bulk cook brown rice, roasted veggies, and beans. If I make a big batch of beans, I can use them for different recipes throughout the week. I know that many people think that cooking beans from scratch takes too much time. Yes, it does take some time; however if you plan ahead it is really easy!

Making beans from scratch will also save you money. Canned beans can be a little pricey sometimes, especially if buying organic. Once you start making your own beans from scratch, it is hard to go back to using canned beans.

Today I’m sharing one of my favorite bean recipes: Simple Mexican Black Beans. Black beans are one of my favorite beans. If I was forced to choose between pinto or black beans, I am going to choose black beans every single time. They are just so creamy and delicious!

Epazote, a Mexican herb, used in making black beans

Epazote is a Mexican herb that is a perfect accompaniment to black beans. Epazote does have a strong distinct, almost petroleum like smell. Don’t’ be put off by the smell. Epazote really add an earthy depth of flavor to your black beans. It also has gas-relieving properties, which is perfect to use when making beans. If you aren’t able to find Epazote, simply leave it out.

Simple Mexican Black Beans

Simple Mexican Black Beans
 
Print
Prep time
6 hours
Cook time
3 hours
Total time
9 hours
 
A great make ahead recipe to use throughout the week in different recipes. It's much cheaper than buying canned beans. Epazote, a Mexican herb, gives the beans a little extra earthy flavor.
Author: Jeni Hernandez
Recipe type: Side
Cuisine: Mexican
Ingredients
  • 1 lb Black Beans
  • 10 Cups Water
  • ¼ White Onion
  • 1 Large Sprig Epazote
  • 1-2 Tsp Sea Salt, or to taste
Instructions
  1. Sort and clean the black beans, making sure to remove any little stones and pebbles. Rinse under cold water.
  2. Add the beans to a large bowl and cover with water. Soak the beans 4-6 hours. Drain and rinse the beans.
  3. In an Olla {bean pot} or large pot, add the beans. Cover with the 10 cups water. Add the onion and epazote. Bring to a boil over medium heat and reduce to low. Cook until tender, about 2-3 hours. The time will depend on the beans and how old they are. Stir occasionally, making sure that the water level is good. If a lot of water has evaporated while cooking, add a little bit more water.
  4. In the last 15 minutes, add the sea salt to taste.
  5. Remove from heat and discard the onion and epazote. Serve right away, or let cool and transfer to storage container. The beans should last 3-4 days stored in the fridge.
3.2.2802

simple mexican black beans

Do you have a favorite bean? I’d love to hear what is your favorite legume!

Filed Under: Beans, Recipes, Side Tagged With: budget, epazote, legumes, make ahead, mexican black beans, vegan

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Comments

  1. vegan miam says

    December 15, 2014 at 2:10 am

    Hi Jeni, how was everything in DF? Love seeing familiar ingredients in Mexico! Preparing bulk foods is a great idea! I’ve never tried making beans from scratch, but I would love to very soon! Looks delicious, such a perfect side for tacos or even on a toast! Happy Holidays!

    Reply

Trackbacks

  1. Refried Beans - Thyme & Love says:
    January 23, 2015 at 12:55 am

    […] beans, but I gravitate towards the black bean most of the time. The recipe starts with making a pot of beans {frijoles de olla}. You can make up a batch of beans the day before you plan on making the refried beans. Just let the […]

    Reply
  2. Vegan Mexican Black Beans | Vegan Recipes & Vegan Dinner Ideas says:
    April 17, 2015 at 3:08 am

    […] Get the Recipe: http://thymeandlove.com/simple-mexican-black-beans/ […]

    Reply
  3. Slow Cooker Basic Black Beans - Thyme & Love says:
    September 2, 2015 at 11:19 pm

    […] Mexican olla {clay pot} to cook the beans in and have shared my recipes for Frijoles de Olla and Simple Mexican Black Beans. The idea of having beans cook on the stove for a few hours just doesn’t sound very appealing […]

    Reply

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Jeni

Hola! I’m Jeni! I create healthy, delicious Vegan recipes that are often inspired by my love of Mexico. I live in Michigan with my Pug, Phoebe. Learn more

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