Mexican Black Beans Recipe

I love my Mexican Black Beans recipe. The black beans soak up a savory blend of garlic, cumin, and diced tomatoes, balanced perfectly by fresh onion, a hint of olive oil, and a squeeze of lime. A sprinkle of cilantro adds brightness to this hearty dish ideal for tacos, burritos or rice and beans.

I came across this Mexican Black Beans recipe that quickly became one of my go-to meals for its amazing flavor and simplicity. I love how it mixes dried black beans soaked overnight with a rich broth made from vegetable juice or water, olive oil, and fresh veggies like diced onions and a green bell pepper.

I always throw in minced garlic, a bay leaf, and a can of diced tomatoes to give it that extra kick. The cumin and smoked paprika bring the perfect spicy note while salt, pepper and a squeeze of lime round everything out just right.

It’s a twist on traditional Mexican Style Black Beans that fits perfectly into a vegan and gluten free diet without compromising on taste. This hearty dish pairs great with tacos, burritos or even just rice and beans, and it really hits the spot every time.

Why I Like this Recipe

I love this recipe because it brings out the smoky, tangy flavor from the cumin and smoked paprika that makes my tastebuds really happy even when I mess up my measurements sometimes.

I also dig how versatile it is; I can throw these tasty beans into tacos, burritos or even just serve them over rice, which makes cooking a bit more fun and less boring.

It’s cool that the recipe is vegan and gluten free so I never have to worry about excluding anyone from enjoying it with me.

Lastly, I appreciate how the long simmer lets all the flavors blend together nicely and fills the kitchen with a comforting aroma that just makes me feel at home.

Ingredients

• Black Beans: Packed with protein and fiber, they add a rich hearty texture and an earthy flavor.
• Diced Tomatoes: Bursting with juices and vitamins, they provide a sweet tangy taste to balance spices.
• Olive Oil: Adds smooth richness and helps cook onions perfectly with a gentle fruity note.
• Garlic: Provides a bold savory kick and offers great health benefits despite its tiny size.
• Lime: Brightens the dish with a citrus punch that enhances overall freshness and zest.

Ingredient Quantities

• 1 pound dried black beans (soaked overnight or quick-soak them)
• 4 cups vegetable broth or water (for a richer flavor)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 4 garlic cloves, minced
• 1 bay leaf
• 1 green bell pepper, diced (you can skip this if you dont like it)
• 1 can (14.5 oz) diced tomatoes with juices
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Juice of 1 lime
• A handful of fresh cilantro, chopped

How to Make this

1. Rinse the beans well then either soak them overnight in plenty of water or do a quick soak by boiling them for 2 minutes and letting them sit off heat for an hour.

2. Heat olive oil in a big pot over medium heat then add diced onion and cook ’til it’s soft, about 5 minutes.

3. Toss in the minced garlic and diced green bell pepper (if you’re using it) and cook for another 2 minutes until they start to get tender.

4. Stir in the bay leaf, the soaked beans, diced tomatoes with their juices, vegetable broth (or water), ground cumin, smoked paprika, and a pinch of salt and pepper.

5. Bring everything to a boil then lower the heat and let it simmer. Make sure to cover the pot and cook for about 1 to
1.5 hours, stirring occasionally, until the beans are nice and tender.

6. If the mixture looks too thick, add a splash more broth or water as needed.

7. Once the beans are soft, squeeze in the juice of one lime and stir it around into the mix.

8. Remove the bay leaf, then sprinkle in the chopped fresh cilantro.

9. Taste and adjust the salt and pepper if needed then serve these zesty beans by themselves or as a filling for tacos, burritos, or over rice.

10. Enjoy your dish while it’s hot, its flavors are best when freshly made!

Equipment Needed

1. A colander for rinsing the beans
2. A large bowl to soak the beans
3. A big pot with a lid for cooking and simmering
4. A cutting board
5. A chef’s knife for chopping the onion, bell pepper and cilantro
6. Measuring spoons for the cumin, paprika and salt
7. A stirring spoon for mixing all the ingredients
8. A citrus juicer or small bowl for squeezing the lime juice

FAQ

Mexican Black Beans Recipe Substitutions and Variations

• Canned black beans can be used in place of dried ones; just rinse and drain about 15 ounces instead of soaking and cooking a pound of dried beans.
• If you dont have vegetable broth, chicken broth works too but the flavor will be a little different.
• You can swap olive oil with any neutral oil like canola oil or sunflower oil.
• If you dont enjoy green bell peppers, try using red bell peppers for a sweeter taste or simply leave them out.
• Instead of fresh cilantro, fresh parsley is a good option if you arent a fan of cilantro.

Pro Tips

1. Make sure you don’t rush the sautéing stage – letting the onions get soft and even a little brown really brings out a deeper flavor, so give it your time even if it means waiting a bit.
2. Keep an eye on the liquid level while simmering the beans. If it’s looking too thick or sticky, add a splash more broth or water. It might sound simple but it really helps keep everything from burning.
3. Always add the lime juice and cilantro at the very end. Mixing these in too early can make them lose their punch, so let them stay fresh right before you serve, that way the flavors really pop.