Mexican Black Beans

An easy, no-soak recipe for homemade Mexican Black Beans made from scratch using stove top and Instant Pot. It is healthy, protein packed, vegan and gluten free dish. Serve it as a main with rice or enjoy it as a side or filling for with your favorite Mexican recipes. 

When I first tried the black beans at Chipotle, it reminded me of Rajma Chawal (Red kidney beans curry with Rice) which is a staple food in north Indian region and one of my favorites. I was excited to come across the Mexican version of it - Black beans Curry. They are similar yet unique in their own ways. 

Over the years, my family has really grown fond of Mexican cuisine and I often make mini Mexican burrito bowls at home using this homemade black beans recipe. 

What are black beans

Black beans, also known as black turtle beans are black colored legumes. They are widely used in Mexican cuisine or Latin American cuisine and are now popular around the world. 

They are known for their high protein and fibre content making them very nutritious. Black beans are used to make curries, soups, salads and relishes.

Black beans curry is very similar to the way you would make Rajma (Red Kidney beans curry) except the peculiar combination of Indian spices that differentiates the two. It is definitely a good alternative to regular version whenever you feel like having Rajma in the Mexican way.

Soaking black beans 

I usually don't soak my black beans which is contrary to the other beans I cook. The reason for that being, while soaking reduces the cooking time, it breaks down the skins and leaves them mushy and dull colored (sort of gray). 

If you are in a rush, instead try good quality canned black beans (well drained and washed). They are not same as making from scratch but they will taste good with the right seasoning and simmering. 

How to make black beans

You can make black beans on stove top as well as in Instant Pot if making from scratch, using the dry beans. For faster cooking, you can use the canned beans.

Sharing the step by step below on how to cook black beans without soaking using Instant pot. Please refer to the stove top details in the recipe card. 

How to make Instant Pot black beans

Start Instant Pot on saute mode and add oil to it, once hot add bay leaves, onion, slit jalapeño (optional) and saute till onions are translucent. Add the garlic and saute until raw garlic smell goes away. 

Switch off the Instant Pot and stir in spices (red chilli powder, cumin powder, oregano, salt) and mix well. Add the beans along with 2 cups of water/broth. Close the lid  with vent to sealing and cook on bean/chilli or manual mode for 30-40 mins.  I cook mine for 40 mins. Allow a natural release. 

Open the lid and start the InstantPot back on saute mode. Simmer on normal for 10 mins until the gravy thickens slightly to you liking. If you prefer soupy consistency add more liquid to it.

Switch off the heat and squeeze in the lime juice, add the chopped cilantro and stir to mix. 

That's it, our delicious earthy flavored Black Beans Curry is ready!! 

To make Dry black beans recipe

If you prefer to use the black beans as filling, simmer them until water is almost dried, stirring intermittently to prevent them from sticking. 

To make refried black beans 

To make refried beans using black beans, mash the cooked beans using a potato masher to almost pureed consistency. Adjust consistency as needed using tablespoon of water at a time. Taste and adjust seasoning as well. 

Canned black beans recipe

You can also make this curry using canned black beans. Follow the same steps and add the canned black beans (instead of dry uncooked) that are washed and drained. Since they are already cooked, there is no need to pressure cook. Just add water to make a curry consistency and simmer to get the flavors absorbed or simply cook them (without liquid) to get the dry black beans consistency. 

Serving Suggestions

Black beans is a very versatile curry.  You can serve black beans and rice along with side of some onion tomato salsa (salad) for a quick lunch/dinner or use it to make a Chipotle Bowl at home. 

Alternately you can use the dryer version of these beans to make filling for your crunchwrap, enchiladas or quesadilla. These even taste better in salad since they have so much flavor. 

More Mexican recipes to try

Guacamole Recipe

Vegetarian Nachos

Vegetable Quesadilla

Instant Pot Taco Pasta

Quinoa Enchilada Soup

Vegetarian Black Bean and Cheese Enchiladas

Hope you enjoy this Mexican Restaurant Style Black Beans recipe as much as we do!! If you give this recipe a try, we did love to hear your feedback  ❤️ Please rate by clicking stars ⭐️ in the recipe card. Thank you! You can also find me on Facebook Instagram Pinterest

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Mexican Black Beans

Shweta Arora

An easy, no-soak recipe for homemade Mexican Black Beans made from scratch using stove top and Instant Pot. It is healthy, protein packed, vegan and gluten free dish. Serve it as a main with rice or enjoy it as a side or filling for with your favorite Mexican recipes. 

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Prep Time 5 mins

Cook Time 55 mins

Total Time 1 hr

Course Main, Side

Cuisine Mexican

Servings 4

Equipment

• Instant Pot

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 1 cup black beans
• ▢ 1 tablespoon Oil
• ▢ 1 onion finely chopped
• ▢ 1 tablespoon minced garlic
• ▢ 1 bay leaves
• ▢ 1 and ½ teaspoon red chilli powder or as per taste
• ▢ 1 teaspoon cumin powder
• ▢ ½ teaspoon oregano
• ▢ Salt to taste
• ▢ 1 jalapeno slit in half vertically optional and to taste
• ▢ handful of finely chopped cilantro
• ▢ 1 tablespoon Lime juice or to taste

Instructions

 

Stove top Method:

• Wash and boil/cook the beans with some salt and water (around 3-4 cups) in a pressure cooker for 2-3 whistles (may vary based on the quality of beans). If you dont have a pressure cooker, use a large heavy bottomed saucepan and cook the beans with water and salt till they are soft (approximately an hour, again can vary as per beans quality). Test by pressing it with a spoon on one the beans – it should get mashed easily. Drain the beans. You may want to keep this drained water and use later to adjust the gravy consistency.
• Heat oil in a pan, once hot add bay leaves and onion. Saute till onions are translucent
• Add garlic and cook for 2 mins till the raw flavor of garlic disappears.
• Add red chilli powder,cumin powder, oregano, salt and mix well.
• Now add the beans and stir. Add the water (used for cooking the beans) to adjust the consistency as desired.
• Mash the beans to get a creamy consistency of the gravy and add the slit jalapeno
• Simmer on low to medium heat for 15-20 mins.
• Switch off the heat and squeeze in the lime jucie, add the chopped cilantro and stir to mix.

Instant Pot Method:

• Start Instant Pot on saute mode and add oil to it, once hot add bay leaves, onion, slit jalapeno and garlic. Saute till onions are translucent
• Switch off the Instant Pot and stir in spices (red chilli powder, cumin powder, oregano, salt) and mix well.
• Add the beans along with 2 cups of water/broth. Close the lid with vent to sealing and cook on bean/chilli or manual mode for 40 mins. Allow a natural release.
• Open the lid and start the pot back on saute mode. Simmer on normal for 10 mins until the gravy thickens slightly to you liking.
• Switch off the heat and squeeze in the lime jucie, add the chopped cilantro and stir to mix.
• That’s it, our delicious earthy flavored Black Beans Curry is ready!! Garnish with coriander or sour cream and serve hot with Rice.

Notes

Soaking Black Beans: I prefer not soaking the  black beans. While it reduces the cooking time, pre-soaking breaks down the skins and leaves them mushy and dull colored (sort of gray). If you are in a rush, instead try good quality canned black beans (well drained and washed). They are not same but they will with the right seasoning and simmering. 

Using canned black beans: You can also make this curry using canned black beans. Follow the same steps and add the canned black beans (instead of dry uncooked) that are washed and drained. Since they are already cooked, there is no need to pressure cook. Just add water to make a curry consistency and simmer to get the flavors absorbed or simply cook them (without liquid) to get the dry black beans consistency. 

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Happy Cooking!!
Shweta