Get ready to embrace the rich and comforting flavors of Mexican cuisine as we delve into the world of authentic Mexican black beans. A staple in Mexican households, black beans are a versatile legume that offer a robust taste and a hearty texture. Packed with protein, fiber, and an array of essential nutrients, black beans are not only nutritious but also a delicious addition to any meal.
Black beans have been a culinary gem in Mexico for centuries, forming an integral part of the country’s gastronomic heritage. These legumes have their origins in Central and South America and have since become a staple in Mexican cuisine. Black beans are valued for their versatility, affordability, and ability to add depth and substance to a wide range of dishes.
The star of the show, black beans are the key ingredient that lends its distinct flavor and velvety texture to Mexican dishes. They are typically soaked and cooked until tender, absorbing the flavors of the other ingredients in the dish.
A combination of onions, garlic, bayleaf and fresh jalapeños forms the aromatic base for our black beans. These ingredients contribute depth and complexity to the overall flavor profile. The addition of a rich sofrito that is added once the beans are fully cooked sets this black bean recipe apart from all others.
Mexican black beans are a true culinary treasure, offering a comforting and nourishing experience with every bite. Whether as a side dish or a versatile ingredient in various recipes, these beans bring a delightful combination of flavors and textures to the table. By mastering the art of cooking Mexican black beans, you can unlock a world of culinary possibilities and enjoy the rich traditions of Mexican cuisine. Enjoy!
Mexican Black 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 leafs
- 6 cups hot water
- 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
- 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.
- 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.