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Mexican Black Beans

Ingredients

  • I use ⅔ of a cup dried black beans for two side portions
  • 1 tsp dried Mexican oregano
  • 1–2 thyme leaves
  • clove of garlic
  • A generous dash each of ground…
  • Paprika
  • Smoked Paprika
  • Cayenne pepper
  • Cumin
  • Salt
  • Pepper

Directions

  1. In a saucepan, add beans and generously cover in water, about 1–2 inches
  2. While bringing to a boil, add all the seasoning
  3. When boiling, kill heat to low (2/9) and put on lid
  4. peek-a-boo from time to time, stir, and make sure the sauce is bubbling gently. Adjust heat accordingly.
  5. Wait until beans are soft to taste: you can also feel this while stirring. This might take 1 hour to 3+ depending on the nature of the beans.

Do it in an Instant Pot! It saves time and energy, and you’re more spontaneous. I go for High pressure, and depending on the age of the beans and your desired softness, I go from 20 to 60 minutes. The 60′ are really only fitting for my years-old dried beans I forgot about and don’t want to throw away. Also I experienced the beans becoming bitter when I throw in the “green” seasonings, i.e., thyme and oregano, right at the start. Add them at the end and reheat briefly.

People often soak overnight to reduce the overall cooking time and therefore also the energy cost, which is a legitimate desire. I don’t usually do this due to the lack of spontaneity. In any case, I wouldn’t throw away the soaking water because I think it contains lots of tasty aromatics already. If you’re concerned about dirt, rinse the dry beans at the very beginning.