Beans are a crucial part of any Mexican meal, where the black bean is the most common bean used generally speaking. However, speaking regionally, it is favored in the Southern states and also in Veracruz. In the northern areas of Mexico, the lighter colored beans such as the Pinto are more common, and in the center areas, both kinds are eaten as well as Peruvian beans.
With shiny black skins, they have an intense, sort of inky, flavor that develops while cooking.
Recipes•
Chorizo Black Rice Chorizo Black Rice recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats” 3 tablespoons vegetable…
Recipes•
Colado Black Beans Colado Black Beans recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair” 1 pound…
TV Show•
Poison Beans Poison Beans from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos” 1 pound dried…
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Pellizcadas Pellizcadas recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots” 2 1/2 cups (231g) masa…
3 hours 20 minutes Cooking
Comments
12comments inBlack Beans
Susan
Jun 07
Hi Pati,
I appreciate your recipes so much! I’ve never heard others mention this, but when I cook black beans, they lose their color! The water is black, but the beans are an ugly dull purple and don’t have as much flavor as the delicious ones
at the restaurants near me, or even a good can of Goya brand. I’ve tried switching brands of beans, cooking methods etc. with no improvement. What am I doing wrong? Thanks!
Pati Jinich
Jun 08
Hey Susan, here is my recipe for you, it works all the time 🙂 http://patijinich.com/pati_2020/black-beans-from-the-pot/
Pati Jinich » Beans: Pinto Beans
Dec 28
[…] personal favorite bean, they are lighter in color, creamier in texture and softer than black beans. In Northern states, the pinto is the most popular […]
Brice
Jan 02
Pati I fell in live with you on cooking channel and pbs. Where’s your show and how can I see you cook
Pati
Jan 04
Thanks, Brice!! This link will tell you times that your local station airs the show: http://patijinich.com/pati_2020/tvshow/stations/ =)
Karen Covert
Sep 13
When cooking beans on an eletric stove what number would be happy medium simmer?
I saw your show for the first time today and have spent last two hours on your web site. Love the show, love the web site. Thank you
Pati
Sep 14
Exactly at the middle! Thanks for watching 🙂
Leona
Aug 02
Which is the best Mexican cheese for making things like melted cheese with chorizo etc.
Thank
Pati Jinich
Aug 03
Hola Leona, It is best to use a mild, meltable cheese with personality but that won’t over power other ingredients, like Mexican Oaxaca, Manchego, Monterey Jack or “hard” Mozzarella
Lorena
Jul 22
I am cooking beans lately, according to package and various recipes. And many times they will not soften. Even though I cook them on low ALL day with no salt. Black and Kidney are the worst. I must be doing something wrong. I’ve tried both methods of soaking and I still can’t get it right.
Pati Jinich
Jul 28
Hi Lorena, When I cook beans, I do not soak them. I rinse them thoroughly, and then cook them at a happy medium simmer, partially covered, for about an hour and a half. I also always add the salt near the very end (after approximately an hour). Adding the salt in the beginning toughens them up. I hope this can help you a bit. Please let me know if you have more questions.
Anonymous
Sep 14
If your beans are still not soft after 3 to 4 hours cooking the have been on the schelf to long