This simple, hearty recipe for Mexican beans (frijoles) is a staple in Mexican cuisine and the perfect side dish for any meal. Whether you use pinto beans, black beans, or frijoles negros, the dish is all about slow-cooked beans, flavored with garlic, onion, and traditional Mexican oregano.
You can cook them in a large pot, slow cooker, or Instant Pot. Whether you serve them with grilled meats, like this recipe for Bistec Encebollado (Mexican Style Steak And Onion), with cactus salad(nopales), Mexican Picadillo, or next to my favorite chicken tinga, and warm tortillas, these cooked beans are a comforting, budget-friendly addition to any meal.
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Why Beans Are Essential in Mexican Cuisine
Beans are an essential part of Mexican food, often served as a side dish in most meals. They are rich in protein and fiber, which makes them both nutritious and satisfying. From charro beans to simple pot beans, they form the foundation of many classic Mexican dishes.
While beans like pinto beans and frijoles negros are the most popular, you can make this recipe with your favorite variety, cooked to perfection in a Dutch oven or clay pot. No matter how you prepare them, beans provide a hearty base for Mexican recipes that everyone loves.
Soaking Beans: The Secret to Perfect Frijoles
While it’s possible to skip the overnight soaking process, soaking beans helps to reduce the cooking time and make them easier to digest. If you're in a rush, use the quick-soak method: bring your beans to a boil, then remove them from heat and let them sit for about an hour. This will soften them and improve the texture. Skipping this step will only lengthen your cooking time, so it's worth the extra bit of prep time.
Cooking Methods: Stovetop, Slow Cooker, or Instant Pot?
When it comes to cooking your Mexican beans, there are several methods to choose from. If you have the time, the traditional way is to cook them in a large pot or Dutch oven, and let them simmer gently for 90 minutes to 2 hours. This slow-cooking process allows the beans to absorb all the flavors from the garlic, onion, and Mexican oregano.
For those short on time, the Instant Pot or pressure cooker will cook the beans in about 30 minutes, and will give you tender beans in a fraction of the time. On the other hand, the slow cooker (or crock pot) is perfect for meal prep, as it allows you to cook them on low heat all day while you focus on other things.
How to Serve Frijoles (Mexican Beans)
Once your Mexican beans are cooked, you can serve them as they are, or use them in various ways. Serve them as a side dish with white rice, grilled meats, or chicken tacos. These beans are also great on their own with a side of warm tortillas.
You can also make a bean stew by adding chili powder, serrano peppers, or bell peppers for extra flavor. For a heartier dish, try frijoles charros, which include ingredients like bacon, sausage, and chili powder. These beans can also be topped with Mexican cream, queso fresco, or sour cream for added richness and flavor.
Expert Tip
One of the secrets to this recipe is the epazote, a traditional Mexican herb used in many dishes around Mexico. You can find it in some Mexican grocery stores, but you can also buy it dry or grow it in your garden. Epazote is a herb that is also used as tea. It is supposed to help with digestion and reduce flatulence. Therefore, you can understand why it is used in bean recipes.
Storing Leftovers
Leftovers are a great bonus with this recipe. Simply store your cooked beans in an airtight container for up to 4 days in the fridge. If you have leftovers, freeze them in small portions to have a quick meal ready whenever you need it. When reheating, don’t forget to add some of the cooking liquid to keep the beans moist and flavorful.
Frequently Asked Questions about Mexican Beans (Frijoles)
This can happen if the beans are too old or if they weren’t cooked long enough. Keep simmering them and add more water as needed until they’re soft and tender.
There’s a bit of debate on this, but adding salt during the cooking process helps the beans absorb more flavor. If you prefer, you can wait until the beans are cooked to season them.
Whether you’re cooking pinto beans, black beans, or frijoles negros, this recipe will bring authentic flavor and comfort to your table. These Mexican beans are perfect for any meal, and you can make them in a slow cooker, Instant Pot, or Dutch oven. Frijoles make a great side dish or can be turned into a hearty main course with a few extra ingredients. Serve them alongside your favorite Mexican dishes, or enjoy them as a simple, satisfying meal on their own.
📖 Recipe
Homemade Authentic Mexican Beans (Frijoles)
Ingredients
- 1 pound dried beans pinto, black, white, or any other favorite variety
- 1 medium onion chopped
- 2 garlic cloves
- 1-2 bay leaves
- ½ teaspoon dried Mexican oregano
- 12 cups water
- 1 bunch epazote
- 1 tablespoon salt
Optional For Serving
- Queso fresco
- Mexican Cream
Instructions
- Check for a date on the beans; freshness matters. Dried beans last up to two years, but are best cooked within a year of harvest.
- Always rinse beans before cooking, and check for stray rocks, twigs and leaves.
- Wash them well and place them in a pot with clean water to soak over night. Next day, drain the water and put fresh water over them, then continue with the recipe.
- If you do not want to let them soak overnight, place the chopped onions, salt and garlic together in the pot, cover it with a lid and bring it to a boil.
- When the beans start boiling, reduce the heat and let them simmer for about 90 minutes to 2 hours until the beans are soft. The time varies based on the type of beans or how dry they are.
- Make sure that there is enough water during the cooking process. There should always be liquid covering your beans as they cook.
- To make sure your beans are cooked thoroughly, scoop up a couple of beans and blow on them. The skin should curl and wrinkle. Then taste. They are done when they’re tender and cooked through to the center (but not mushy). Let them cool in their cooking liquid.
- Before removing the beans from the heat, add the epazote.
- Serve them with salads, rice, warm corn tortillas, grilled meats etc.
Notes
- If you want to speed up the cooking process, use an Instant Pot or pressure cooker. It’ll reduce cooking time to about 30 minutes.
- Got leftovers? Store them in an airtight container in the fridge. They taste even better the next day and make a great addition to tacos or cheese burritos.
- If you're in a rush, use the quick-soak method: bring your beans to a boil, then remove them from heat and let them sit for about an hour.
OGHerbHarvester says
Are authentic traditional Mexican beans really worth the effort to make from scratch, or is it just as good to use store-bought canned beans for convenience?
Gabriela says
I’d say making authentic Mexican beans from scratch is totally worth it, because of the flavors. They add a depth and aroma you don’t usually get from canned beans. Still, I get that time can be an issue.
If you’re short on time, feel free to use canned beans and jazz them up with the same garlic, onions, and spices from my recipe.You’ll still get a nice flavor boost without spending hours in the kitchen.