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Soupy Black Beans (Frijoles Negros Caldosos)

Name: Soupy Black Beans (Frijoles Negros Caldosos)
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Cuisine: Mexican
Ingredients: 500 g Dried black beans; 3 cloves Garlic; 1 tbsp Vegetable oil; 1 bunch Fresh epazote; 1 tsp Salt; 2 Fresh green chilli; 1 White onion

100 min (10 prep + 90 cook) Easy 6 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 1 May 2026

Black beans in rich broth with epazote and chilli, the ultimate Mexican everyday dish.

About this recipe

Black beans simmered in a rich broth with epazote, fresh chilli and onion. The most comforting everyday dish in Mexican cuisine.

History & Origin

Soupy black beans are the most democratic and everyday dish in Mexico. From the coasts of Veracruz to the Chiapas Highlands, from Oaxaca to the Yucatán Peninsula, black beans in broth have fed generations of Mexicans. Their history intertwines with Mesoamerica itself: beans were one of the three sacred crops alongside maize and squash, cultivated by indigenous peoples for over 7,000 years. Preparing frijoles caldosos is a morning ritual in millions of Mexican homes. Soaked overnight, slow-cooked in a clay pot, seasoned with epazote - that earthy aromatic herb that defines black beans - and a gentle heat from fresh chilli. In Oaxaca, they are absolute protagonists: served as a starter broth before tlayuda, spread over memelas, or taken alone with tortilla as a light supper. In Chiapas they are called frijoles de olla and served with fresh cheese and Chiapas cream. What makes soupy black beans special is their versatility and humility: they can be the main course of a simple meal or the accompaniment to a feast. With a freshly made tortilla, nothing more is needed.

Estimated cost

£3.00

Total cost

£0.50

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

210

Calories

13g

Protein

37g

Carbohydrates

Fat

10g

Fibre

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak 500g dried black beans in cold water for 8 hours or overnight. Drain and rinse well.
💡 Soaking halves the cooking time and improves digestibility.
2
Place the beans in a large pot with 2 litres cold water. Add half a white onion, 3 whole garlic cloves and 1 tablespoon oil. Bring to the boil, then reduce heat and simmer for 60-70 minutes until tender.
💡 Do not add salt until tender; salt toughens beans if added at the start.
3
When beans are nearly tender, add 1 bunch fresh epazote, 2 whole fresh green chillies and salt to taste. Cook for a further 20 minutes.
💡 If you cannot find fresh epazote, use dried but in smaller quantity.
4
Remove chillies if you prefer mild heat, or leave in for more flavour. Taste and adjust salt. The broth should be thick and dark.
💡 For a thicker broth, crush a few beans against the pot with a spoon.
5
Serve piping hot in a clay bowl, accompanied by freshly made corn tortillas, chopped onion, coriander and fresh serrano chilli to taste.
💡 The beans improve the next day; the broth becomes more flavourful with rest.