Beans: Black Beans

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.


12comments inBeans: Black Beans

  1. 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!

    1. Pati Jinich

      Jun 08

      Hey Susan, here is my recipe for you, it works all the time 🙂

  2. 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 […]

  3. 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

    1. Pati

      Jan 04

      Thanks, Brice!! This link will tell you times that your local station airs the show: =)

  4. 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

    1. Pati

      Sep 14

      Exactly at the middle! Thanks for watching 🙂

  5. Leona

    Aug 02

    Which is the best Mexican cheese for making things like melted cheese with chorizo etc.

    1. 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

  6. 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.

    1. 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.

    2. Anonymous

      Sep 14

      If your beans are still not soft after 3 to 4 hours cooking the have been on the schelf to long

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