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Mexican black beans

Mexican black beans

Mexican black beans

Mexican black beans
Great for tacos, burritos or other Mexican fare
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  1. Water
  2. 2 cups dry black beans
  3. 1 white, yellow or purple onion
  4. 1-2 Tbs butter, ghee,coconut or grape seed oil
  5. 3-4 cloves Garlic
  6. 2 tsp cumin
  7. 1 tsp chili powder
  8. 2 tsp sea salt to start
  9. cayenne to taste
  10. Juice of 1-2 limes
  1. Soak beans for 12-24 hours. Rinse and drain.
  2. In a large pot or crock pot, add enough water to cover the beans by a few inches. Cook on low heat (gentle simmer) for 60-90 minutes or until almost fully cooked.
  3. Drain some water if beans have a lot of excess water.
  4. In a separate pot, heat up oil/butter. Add onion, cumin, and chili powder and sauté for a few minutes until onions soften.
  5. Add beans. Stir in garlic, lime juice, cayenne and salt to taste. Let the beans cook until completely soft and flavors have blended.
  6. Enjoy with brown rice, quinoa, eggs or in tacos.
  1. If beans taste bland, try adding more salt, lime juice or spices.
Pernell Wellness


Lindsey Pernell