Mexican Black Beans

Our Mexican black beans are a hearty and savory side dish made from tender black beans cooked with onions, garlic, and a medley of spices, offering a flavorful and comforting addition to any meal.

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CourseSide Dish

CuisineMexican

KeywordBlack Beans

Prep Time30

Cook Time2 30

Total Time3

Servings

Calories196kcal

Ingredients

Beans:

1 lb. dried black beans
1/2 onion quartered
1 whole jalapeno
2 large garlic cloves
4 oz. salt pork or bacon slices chopped into bite size pieces
2 whole dried bay leaves
6 cups hot water

Sofrito:

1 cup white or yellow onion 230 grams, diced
4-5 roma tomatoes 530 grams, seeds removed & diced
1 Tbsp. white vinegar
1 Tbsp. granulated sugar
3 Tbsp. olive oil
kosher salt
black pepper
1 green bell pepper 130 grams, diced
1 cup low sodium chicken stock

Instructions

In a large dutch oven, soak beans in hot water for 1 hour.
Empty water used to soak beans and refill with fresh water filling until water comes to about 3 in. above beans (approximately 6 cups). Add whole garlic cloves, jalapeno, bay leaves, chopped bacon/salt pork, and quartered onion. Bring to boil and reduce to simmer. Cook for about 1.5 hours, making sure to stir every 20-30 minutes to ensure beans do not stick to the bottom of the pan.

Sofrito:

In a separate saucepan over medium-high heat, add olive oil, onion, and 1/4 tsp. kosher salt. Sautee for 1-2 minutes until onions are slightly translucent. Add diced green bell pepper and continue cooking for additional 2 minutes. Add tomato and season with 1/4 tsp. salt and 1/4 tsp. pepper.
Cook until tomatoes start to break down (about 5 minutes). The tomatoes will release liquid and as you cook it, it will begin to dry out. Add 1/2 cup chicken stock and continue to cook for 5 minutes stirring frequently. Once you see the stock has evaporated and is dried out, add the remaining stock, reduce the heat to low and continuing cooking for 5 minutes. Add vinegar and sugar and stir. Simmer for 5 more minutes. Taste and correct seasoning as needed.
Pour mixture into dutch oven and stir to combine. Taste beans for doneness and add salt as needed.

Notes

This recipe is great for freezing! Double the recipe or freeze leftovers by putting the beans with their cooking juices in a wide-mouth, pint-sized mason jars. If you have limited freezer space, use small freezer bags and lay flat in freezer. Once they are frozen, they can be stacked to save space. When your ready to use, take them out and defrost for a quick side dish that tastes just as good as the day they were made!

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