This is your calling to learn how to make Mexican Black Bean Stew or Frijoles Negro from scratch! You are welcome! I know cooking dry beans can be intimidating, but I will teach you everything you need to know about cooking this creamy, protein packed, comfort food. I love serving this as a side dish to my Vegan Mushroom Carnitas or over rice. I can't wait to show you how easy it is to prep and save on cooking time! The method I am going to share I learned at a cooking demonstration in Israel last January with The Vegan Mexican Chef.
Why You’ll Love This Recipe
Versatility
This hearty stew is the ultimate Vegan Mexican recipe. It is very easy to change the spices and make it Cuban or Brazilian cuisine.
BATCH COOKING
I love cooking this in large batches and freezing for other recipes. I freeze the beans after soaking and after cooking.
Next day
These beans get better the next day and can be turned into a dip, soup, burger, and so much more.
nutritious
Black Beans are a healthy, great source of protein and fiber that can be used to top your favorite bowls, nachos, and salads.
Ingredient NOTES
- Dry black beans - This will give you the most authentic and amazing batch of Mexican Beans.
- Spices
- White Onion
- Olive oil
- Jalapeno
- Garlic
- Sugar or Agave
- Garnish with lime and fresh cilantro
Ingredients
How to make Black Bean Mexican Stew
- Rinse the beans several times and strain. Pull out any stones or debris. In a large bowl, add the beans, cover with water and soak for 4 to 12 hours.
- Bring a large pot of water and 2 tablespoons of salt to a boil, add the beans. Reduce heat to a simmer. Cook for approximately 1 hour to 1 and ½ hours. Keep checking the water and add more water as needed to keep the beans submerged while they cook.
- In a separate pan, fry the onion until translucent and add paprika, cumin, garlic powder, onion powder, salt, and agave.
- Add the onion mixture to the beans and cook for another hour on low heat.
- Take ½ the cooked beans and mash into a paste and now it's ready to serve!
How to serve Mexican black beans
- My kids love when I serve this dish in a skillet topped with fresh lime juice and vegan sour cream which they then scoop onto their tortilla chips.
- The simplest way to serve this as a main dish is to serve the beans over white rice or jasmine rice.
- The beans can be used for meal prepping through out the week to make vegan meatballs, dips, and soups.
- I use black beans as the base of so many recipes including burgers, burritos, soups, and salads.
- Top the beans on your favorite salad, bowl or make a vegan burrito, quesadilla or taco.
- They make a great breakfast that can stuffed in a chickpea omelet.
- Your leftovers can easily be turned into a black bean soup by adding in sweet potatoes, vegetable stock, and other vegetables.
- I love making sourdough toast and adding the beans on top.
Tips
- Time Saver - I always soak extra beans and freeze them straight from soaking. Cook as normal after defrosting.
- Fresh Beans - Ever wonder why sometimes it takes longer to cook beans? A lot depends on the freshness. The fresher the beans the softer and better they will be.
- Thickness of the stew - If you want a thicker sauce, keep the ratio of water 1 cup of beans to 4 cups of water.
Recipe Variations and Substitutions
- Play with your dried spices, fresh herbs, and citrus. You can add oregano, lemon or lime juice, and/or chopped parsley and cilantro.
- You can swap out the dry beans for 2 cans of black beans. I always add the canning liquid as it adds a thickness to the dish.
- *A jalapeño here is pretty mild; you can use a pepper with more heat or omit it altogether.
- I often add a vegetable broth bouillon for extra flavor.
- Another great way to cook the beans is in a slow cooker or pressure cooker after they have been pre soaked.
- You can use an immersion blender if you do not have a masher.
Storage Tips
- These beans freeze beautifully in an air-tight container for up to 4 months.
- You can soak the beans for 4-8 hours, drain and freeze.
- You can also freeze the beans after they have cooked for the first hour for later use.
- Store the cooked beans in the cooking water in an air-tight container for 4-5 days or freeze for several months; defrost in the fridge before reheating.
Serving Suggestions
FAQs
Why does it sometimes take longer to cook the beans?
A lot depends on the freshness of the beans. The fresher the beans the softer and better they will be.
Can I substitute a pinto beans for the black beans?
Any bean will work in this recipe. Pinto beans are a great alternative.
Vegan Mexican Black Bean Stew
Perfectly suited for chilly evenings or as a comforting meal year-round, the Smoked Black Bean Stew is not only a satisfying and wholesome option for vegetarians but also a dish that will undoubtedly please any palate.
Ingredients
- 2 cups dry black beans
- 8 cups water
- 2 tablespoons salt
- 1 piece large white onion diced
- 2 tablespoons olive oil
- 1 piece Jalapeno diced and deseeded (optional)
- 2 cloves chopped garlic
- 2 tablespoons smoked paprika
- 2 tablespoons cumin
- 1 teaspoon salt
- ½ teaspoons pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 2 tablespoons agave
- 2 tablespoons lime juice
- 1 piece bay leaf
Garnish and Optional add-ins
- Chili powder or cayenne pepper
- Fresh chopped herbs
- Vegan Sour Cream
- Pickled Onions
- Lemon or Lime juice
- Lime wedges
- Chopped red pepper
- Sliced bell pepper
- Orange slices
Instructions
How to make Black Bean Mexican Stew
- Rinse the beans several times and strain. Pull out any stones or debris. In a large bowl, add the beans, cover with water and soak for 4 to 12 hours.
- Bring a large pot of water and 2 tablespoons of salt to a boil on medium-high heat and add the beans. Reduce to medium heat to simmer. Cook for approximately 1 hour to 1 and ½ hours. Keep checking water and add more water as needed to keep the beans submerged while they cook.
- In a separate pan on fry the onions on medium-high heat in olive oil until translucent, add *Jalapenos and cook for a few minutes to soften, add chopped garlic, then add paprika, cumin, garlic powder, onion powder, salt, and sugar or agave.
- Add the onion mixture to the beans and cook for another hour on low heat.
- Take ½ the cooked beans and mash into a paste. Add back to beans, stir and it's ready to serve!
Video
Notes
- These beans freeze beautifully in an air-tight container for up to 4 months.
- You can soak the beans for 4-8 hours, drain and freeze
- You can also freeze the beans after they have cooked for the first hour for later use.
- Store the cooked beans in the cooking water in an airtight container for 4-5 days or freeze for several months; defrost in the fridge before reheating.
Tried this recipe?Let us know how it was!
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