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A white soup bowl filled with Mexican Black Beans sitting on a folded green napkin on top of a reddish place mat with dried beans and a spoon nearby.

Mexican Black Beans

Course: Mexican
Cuisine: Mexican
Keyword: Beans, Friloges recipe, Side Dish, Tex-Mex side dish
Prep Time: 5 minutes
Cook Time: 3 hours
Total Time: 3 hours 5 minutes
Servings: 4 people
Calories: 163kcal
Mexican Black Beans are a must-have side for your favorite Mexican, or TexMex, meals. Use these beans when you're building a steak fajita, and you will be really happy. Ole!
Print Recipe


  • Dutch oven, or large sturdy pot


  • 1 lb black beans dried
  • 2 tbsp lard or bacon grease, or, vegetable oil
  • 1 medium white onion chopped
  • 1 large sprig fresh epazote or ¼ cup of chopped cilantro
  • 2 tsp salt or more, to taste


  • Rinse the beans in a colander
  • Pour the beans into a large pot (preferably a Dutch oven).
  • Add 2½ quarts of water, then remove any beans that are floating on the surface of the water.
  • Add the lard (or oil), onion and epazote (or cilantro)
  • Bring to a strong rolling boil.
  • Reduce the heat to low-medium and keep the beans at a low simmer.
  • Set the lid slightly askew (yahoo).
  • Gently simmer for 2 hours (add water if getting to dried out).
  • Stir in the salt and simmer for another 20 minutes to allow the salt to be absorbed by the beans.
  • Taste and add more salt, if necessary.


Epazote is a green herb that can be found in Mexican/Latino food markets.  Cilantro is a perfectly fine substitute. 


Calories: 163kcal | Carbohydrates: 30g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Sodium: 1166mg | Potassium: 458mg | Fiber: 11g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 5mg | Calcium: 54mg | Iron: 2mg