Black Beans Mexicano
Frijoles negros have been around for centuries in South American and Caribbean cultures, long before the Spanish conquest. But they didn’t gain in U.S. popularity until the 1980s and ‘90s.
Black beans were long a staple in Caribbean and Latin American cuisines and had a quiet presence in U.S. regions like South Florida, but they were largely absent from traditional Tex-Mex cooking, which relied on pinto and refried beans. Their rise to national prominence came in the late 1980s and accelerated through the 1990s, driven by the “Southwestern cuisine” movement, growing health consciousness that favored whole beans over lard-based refried versions, and the emergence of fast-casual chains like Chipotle Mexican Grill that normalized black beans as a standard option. By the early 2000s, they had become a mainstream menu staple across the country, even in restaurants that had historically relied on refried beans; older chains like On The Border Mexican Grill & Cantina now offer them alongside more traditional refried beans, while Chipotle serves black beans exclusively.
You can certainly prepare this dish using dried beans, soaking them overnight and slow cooking them for 5-7 hours. But the quality of canned black beans offers convenience without any loss of flavor. Goya repeatedly comes in first place as a consumer preference, while Bush’s is a solid third and arguably the better choice if you prefer a softer, creamier texture to your black beans, which I do.
This recipe makes a great substitute for refried beans as a side dish, but isn’t exclusive to an accompaniment for Mexican cuisine. It pairs well with grilled meats, roasted chicken and barbecue.
Black Beans Mexicano
Frijoles negros have been around for centuries in South American and Caribbean cultures, long before the Spanish conquest. But they didn’t gain in U.S. popularity until the 1980s and ‘90s.
Ingredients
- 2 teaspoons olive oil or avocado oil
- 1 medium yellow onion, finely diced
- 1 large tomato, diced
- 2 garlic cloves, minced
- 1 15-oz can black beans, do not drain (like, Goya or Bush's)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1/2 tsp ground cumin
- 1/2 tsp dried oregano
- 1/2 tsp fine sea salt
- 1-2 dashes Tabasco Sauce
- 1/2 cup crumbled Cotija cheese
- squeeze of fresh lime juice
Instructions
- In a medium sized sauce pan over medium high heat, sauté the onions until translucent but not browned.
- Add the garlic and sauté a minute more.
- Add the tomatoes and sauté until soft, 5-6 minutes.
- Add the un-drained beans, cilantro and spices; simmer on medium low heat for 15-20 minutes.
- Serve with a spritz of fresh lime juice and top with Cotija cheese and more fresh cilantro.
Notes
- For a more complete meal, serve over a cup of cooked white rice.
