Slow-Simmered Mexican Black Beans
Prep Time:
10 Minutes
Serves:
6–8 Servings
Cook Time:
2½–4 Hours
Author
Krystal Roberts
About the Recipe
These slow-simmered Mexican black beans are hearty and deeply flavorful. The cooking liquid is seasoned from the beginning with garlic, oregano, bay leaves, vegetable bouillon, and smoky spices, while gradually added water creates tender beans in a naturally thick broth.
Ingredients
Black Beans
- 1 lb (450 g) dried black beans, rinsed and picked over
- 8–10 cups water, plus more as needed
- 2 tbsp vegetable bouillon or vegetable broth powder
- 4 garlic cloves, smashed
- 2 bay leaves
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp salt, plus more to taste
- Freshly cracked black pepper, to taste
Optional Add-Ins
- Diced white onion
- Jalapeño
- Chipotle powder
- Fresh cilantro
- Fresh lime juice
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Linked Recipes
Teriyaki Seitan “Chicken” Bowls
Preparation
Step 1
Rinse the black beans well and remove any stones or damaged beans. Place them in a large pot and cover with 8–10 cups water.
Step 2
Add the vegetable bouillon, garlic, bay leaves, cumin, chili powder, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Bring to a boil.
Step 3
Reduce the heat to a gentle simmer and cook uncovered or partially covered for 2½–4 hours, stirring occasionally. Add more hot water a little at a time whenever needed, keeping the beans just covered.
Step 4
Continue simmering until the beans are completely tender and the liquid has reduced into a rich, flavorful sauce. Remove the bay leaves; the softened garlic can be stirred into the broth.
Step 5
Taste and adjust the salt and pepper. For a creamier consistency, mash a few spoonfuls of beans against the side of the pot and stir them back into the broth.
Step 6
Serve with Mexican rice, warm tortillas, or use in burritos, tacos, enchiladas, burrito bowls, and nachos.
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