Super Easy Mexican Beans
If you’re looking for a simple, delicious, and nutritious recipe to add to your repertoire, this dish is a must-try! These black beans are perfect as a side dish, a filling for tacos or burritos, or a base for a hearty bowl. Packed with flavour and requiring minimal effort and ingredients, they’re as versatile as they are satisfying. Black beans are a fantastic source of plant-based protein, fibre, iron, and magnesium, making them a powerhouse addition to any diet. Plus, using dried beans is an economical choice that delivers superior taste and texture compared to canned options.
Servings 4
Ingredients
- 1 cup dried black beans
- 1 onion finely diced
- 4 garlic cloves gently smashed
- 2 dried avocado leaves or substitute bay leaves
- juice from ½ lime
- pepper and salt to taste
Instructions
- Soak the beans overnight. Rinse and drain.
- In a large pot, combine the black beans, onion, garlic, and avocado leaves (or bay leaves). Cover with 3–4 inches of water.
- Bring the mixture to a boil over high heat. Reduce the heat to low, stir the beans, and simmer, stirring occasionally, for about 1 ½ hours, until the beans are tender. Add more water as needed if the beans begin to look dry.
- Remove the avocado or bay leaves. Increase the heat to medium and continue cooking until most of the water has evaporated, leaving the beans surrounded by a rich gravy.
- Add the lime juice and season with pepper and salt if desired.
Notes
Avocado leaves, known as hojas de aguacate, can be purchased at a Mexican market. They add an authentic Mexican flavor to the dish but are not essential if you can’t find them.
This recipe can also be made in an Instant Pot. For soaked beans, pressure cook for 4–6 minutes. For unsoaked beans, pressure cook for 20–25 minutes. After pressure cooking is complete, quick release the steam and then use the saute function to make the gravy.
