Black Beans from the Pot
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- 1 pound dried black beans rinsed
- 1/2 white onion
- A few sprigs of cilantro or epazote optional
- kosher or coarse sea salt to taste
- Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.
- Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.
65comments inBlack Beans from the Pot
All done and they are great. I have leftovers, how do I store them? In the fridge?
Yep, definitely in the fridge 😉
Such a wonderful taste
Hi Patti. I love black beans and have wanted to ask an ‘expert’ so here goes. Do you soak the black beans overnight (there are many varieties that pretty much require that to cook throughly). Thanks in advance. LOVE your show….. and your kitchen/equipment!
I don’t but I know many people do 🙂
Pati, I have a stroke and diabetes. Is there any way to omit the salt? Will it still be good?
Of course, the onion gives them tons on flavor Mathew!
I’ve only ever cooked pinto beans. I am definitely going to make these! Thanks Patti snd happy New Year!
Happy New Year to you as well Darlene!
My Mexican Dad always used a pressure cooker, using chicken broth and added bacon fat. I’ve never been able to duplicate his beans but look forward to trying yours. Now if you are looking for a recipe for stuffed artichokes with mustard sauce, just ask.
Thanks for sharing Lysa, very kind of you 😉
I love your recipes and your spirit so much. Thank you for sharing. Love my black beans but I would definitely eat the onion! Lol
Thanks to you for following Lorraine, un abrazo!
Lorraine Rawls – I live in Florida and my friend’s mother (raised in Cuba) makes delicious black beans. She adds half an onion, but chops it and also adds half a green pepper chopped in large chunks. The onion and green pepper are not removed and are delicious. Tr it both ways and see what you like 🙂
Merry Christmas to you, your family and fantastic crew of food maniacs. We’re cooking black beans today!
Happy Holidays to you and yours Jim 🙂
How long should I soak the beans?
Hola Pamela! You don’t need to soak them the night before cooking. Yes, that helps to reduce the cooking time, but it is not necessary. If you do soak them, don’t soak them more than 12 to 14 hours, because they may begin to ferment. Enjoy!
Is epazote easy to grow in North America?
Epazote grows everywhere KJ, try in a pot by your window or in your backyard, have fun!
I’m in North Texas… My Epazote I found in my yard as a volunteer. I took it with me when I moved a few miles north. It is invasive so when you get seeds, grow in a pot. 🌱🍽️ I can’t have beans without Epazote! ✌🏼
I truly appreciate you sharing your recipes! I am no cook but following your recipes I am getting better and teaching my daughter
Awesome Nikki, practice makes perfect, have fun 😉
I’ve been watching your show for several years and finally got the courage to try a recipe. This is the first time I’ve cooked black beans and they came out perfectly! We had them with a slow roasted pork belly and garnished it with avocado. It was delicious. Thank you for sharing your recipes and your love of food and culture!
So happy to hear you got the courage, Julia! I know you can do many more recipes.
Please advise where to purchase Eparote.
If you can’t find it at your regular market, you can usually find it at your local Latin/International market, Deloris. If you can’t find it, you can skip it or use cilantro.
Pati,es usted una exlente chef,,yo siempre le digo a miss Amigas y gente que mevpregunta de resetas de comida Mexicana ybmi respuesta es si ustedes no han visto el programs de Pati Jinich,see an perdidobde comer una comida autentica Mexicana,much as gracias porvdeoeitar nuestro paladar con Susana exelentes platillos,quisiera poder encontrar el platillos del pollo que usted isovcon Los Chile’s secosvque Los llerve yvdespues prepara la salsa ybse cocinena en el horno ojaka sepdevquevreseta hablo.cinceramenre Sarita
Uy mil gracias, Sarita! Aquí está la receta: http://patijinich.com/pati_2020/recipe/garlic-and-cumin-rubbed-chicken/
I watched this episode and see that a clay pot was used, are there any benefits to cooking in clay pots, and it is placed right on the fire? The clay pots have interested me since seeing them used in Cancun, my local Mexican market have them and I been thinking about giving it a try. I also like the aesthetics and nostalgia of them.
Oh the clay pot imparts an earthy, deep flavor. Give it a try, Vince!
Pati – I finally found some dried epazote at the Mexican food store in our town so for dinner tonight, I’m making your black beans, Rodrigo style sea bass, arroz verde, and a green salad with mango/habanero/avacado dressing. For a condiment to the fish and rice, I’m going to serve Julio’s salsa recipe (tomatoes, tomatillos, mixed dried chilis, etc.) from your second cookbook which I made yesterday. YUM!!!
Question: Can I use Julio’s salsa as a marinade for fish or meat? Maybe by adding lime and orange juice to it? Or would it be best to use it as a condiment? I love the rich flavor.
Hm. I have not used his salsa as a marinade. But… there is no reason why it couldn’t work… if you do, let me know how it turned out!!
My wife left me and my son to fend for ourselves so I have to be like Mr Mom (the movie). Your recipes have helped me to prepare Mexican food like his mom makes it. Thank you and God bless you.
By the way, you have a beautiful family.
Oh have fun being Mr. Mom, Gilberto!
I love Pati! I love her recipes. However, the thing about not salting beans at the beginning of cooking is a myth. http://www.seriouseats.com/2010/10/the-food-labs-top-6-food-myths.html
Hi Mary! Thank you. I have found that it is better to salt them once they soften and that they soften more if I salt near the end…. but of course we should all do what we find best in our own kitchens. Thanks for sharing! 🙂
Buffy Miller, McMinnville, Oregon
I’m inclined to follow your directions Pati. First of all, you have cooked many more beans than I have. Secondly, I’ve read many recipes that say to salt toward the end. Thank you for sharing all of your wonderful recipes. Thank you for helping us gringos to cook wonderful Mexican dishes.
Thank YOU Buffy!
Pati..can you use dried cilantro or epazote..or do you use fresh?
Pati..can you use dried cilantro or epazote..or do you use fresh?
If I have a choice, I use fresh. If I cant find fresh, I use dried (in about a third of the amount), it is much better than none…
Dear PattiI would like to cook a nice,tasty Valentine’s dinner for my boyfriend, Reinaldo I was thinking some shrimp and steak what do recommend and for desert which flan do you recommend? He doesn’t know so he’s a big eater I need your help with a shrimp recipe that would go well with pasta I’m big on pasta please help me plan something nice. Thank you soon much.
Thus is what I recommend you make for your boyfriend 🙂
I finally found some epazote, can’t wait to use it 🙂
Patti, do you ever soak the beans for a few hours or overnight?
I used to, but not anymore. I realized there were not clear benefits except for the beans taking a bit less in cooking time…
I want to make some beans but I do not have black beans, only pintos. Will the recipe work using beans besides black? I love your book!
Sure! Mmmm pinto beans are my FAVORITE!
I just got and used epazote today to cook beans, I love the flavor the it gives the beans, what else can I use it for? I noticed someone asked about using dried, I could do that.
So many things! To flavor soups, rice dishes and stews. You can also add a leaf inside of a quesadilla!
Would dried epazote work in this recipe?
Keith in Nashville.
Hola, Pati. I am going to try epazote leaves in my pot of black beans this week, but I am a little reluctant because of descriptions of its “stinky sweat” flavor/aroma description I’ve read online. Should I use just a small amount, then, to start? Would you ever make black beans without it? I am not a fan of cilantro, even, except on authentic tacos with diced onion, etc., so I’m not sure how to go. Thanks!
You can always leave out the epazote no problem, Keith! And start with a small amount and see how you like it.
Patti, thank you so much for sharing your passion with us! I love your show and am very excited to attempt to make one of your meals! Yay thank you again! You are awesome
Thank you, Amber! I hope you like everything you try from my show and site.
So Fresh and Colorful, the way food should look and taste
Thanks for sharing it. Delicious.
Marilyn W. Hoyt
I love the TV show! Please convey the message to Patti! I’m sure her boys love her cooking.
Marylin, Pati here! Thank you so much for watching the show. I can say that my boys love my cooking… most of the time, not always>>>
Keith in Nashville (Hi!)
We love you so much, Pati! You, your husband, and your three wonderful boys!