Basic black beans recipe

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A traditional Mexican / Tex-Mex recipe for black beans where the beans are cooked with Chipotle chillies, carrot, onion, garlic and spices for around 2 1/2 hours. Note that the beans need to be soaked overnight so make sure you start a day ahead.
Preparation time: 0 minutes, Cooking time: 150 minutes, Serves: 4 - 6 


16 oz. dried black beans

1 Tbsp of vegetable oil or lard
1 carrot, diced
1 onion, diced
4 cloves of garlic, minced

4 chipotle chiles in adobo sauce, chopped
1 Tbsp of dried epazote (substitute with oregano if not available)
1/2 cup chopped fresh cilantro

Six cups of water
Two cups of chicken broth

1/2 tsp cumin
1 Tbsp tomato paste
1/4 cup lime juice

Salt to taste


Put the beans in a pot, cover with water and soak overnight.

Drain the soaked beans.

In a large pot over medium heat add the vegetable oil and saute the onions and carrots for about 10 minutes, until soft. Add the garlic and cook for one more minute. Drain the beans and add them to the pot together with the Chipotle chilies, the epazote or oregano and half of  the cilantro leaves. Cook for 1 or 2 minutes more, stirring occasionally.

Add the chicken broth and water and stir well.

Lower the heat to minimum and cook for 1 1/2 hours, stirring occasionally.

Add the cumin, tomato paste, lime juice and remaining cilantro. Season with salt and cook for 30 more minutes or until beans are tender.

When the beans are ready, smash a few of them against the side of the cooking pot using a spoon in order to thicken the broth a bit. Smash as many beans as needed until you achieve the desired consistency.

Serve garnished with extra coriander leaves.
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