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Black Beans
MexicanLegumbres

Black Beans

Shiny black legume, a pillar of the Mexican diet. The base of pot beans, refried beans, enfrijoladas and caldo tlalpeño. Slow-cooked with epazote for extra flavour and improved digestibility.

Estimated retail price

1.89 / 500g

Typical price at UK Mexican grocers

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How it's used in Mexican cooking

Black Beans, part of the pulses section of the Mexican pantry, appears in more than 20 recipes in our collection, including Bean Tlacoyos, Enfrijoladas and Mexican Pot Beans. Each recipe shows step by step how it is added, in what quantity and which other ingredients it is paired with — the most reliable guide to how it is actually used in Mexican cooking.

Recipes with Black Beans

Storage and substitutes

How to store it

Dried beans and pulses keep for a year or more in an airtight container in a cool, dry place. The older they are, the longer they need to soak and cook. Once cooked, they last three to four days refrigerated in their broth and freeze very well.

Substitutes

Between bean varieties (black, pinto, bayo) substitution is straightforward in most stews: the colour and a nuance of flavour change, not the technique.

Frequently asked questions

How many recipes use Black Beans?

Black Beans is used in more than 20 recipes in our collection, such as Bean Tlacoyos and Enfrijoladas. The full list, with a photo and link for each recipe, is on this page.

Where can I buy Black Beans in the UK?

You can buy Black Beans online via the Amazon link on this page, or look for it at Latin American grocers in the UK.

How should Black Beans be stored?

Dried beans and pulses keep for a year or more in an airtight container in a cool, dry place. The older they are, the longer they need to soak and cook. Once cooked, they last three to four days refrigerated in their broth and freeze very well.

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