Mexican Black Beans (WW)

Prep Time
Cook Time
Ready In

Recipe: #35717

September 18, 2020

"I had this recipe posted on another site and it had some nice reviews so posting it here so that I can find it again."

Original is 4 servings


  • Serving Size: 1 (229 g)
  • Calories 448.8
  • Total Fat - 6.6 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 0 mg
  • Sodium - 254.5 mg
  • Total Carbohydrate - 75.1 g
  • Dietary Fiber - 19.2 g
  • Sugars - 3.9 g
  • Protein - 25.5 g
  • Calcium - 167.4 mg
  • Iron - 6.9 mg
  • Vitamin C - 20.8 mg
  • Thiamin - 1.1 mg

Step by Step Method

Step 1

In medium saucepan, heat oil over medium heat; add onion, bell pepper, jalapeño and garlic.

Step 2

Sauté, stirring occasionally, until vegetables are wilted, about 8 minutes.

Step 3

Add chili powder, bay leaves, cumin and oregano; sauté, stirring, 1 minute.

Step 4

Add beans, broth, salt and pepper.

Step 5

Increase heat to high; bring to a boil and lower heat to medium-low.

Step 6

Gently simmer, stirring occasionally, until creamy and tender, about 30 minutes.

Step 7

Remove bay leaves; stir in cilantro and serve.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • Be sure to rinse and drain the beans before adding them to the recipe.
  • If you are using canned black beans, look for a low-sodium variety.

  • Instead of olive oil, use coconut oil. The benefit of this substitution is that coconut oil is a healthier oil option, being high in healthy saturated fats and low in unhealthy saturated fats. This substitution also adds a subtle hint of coconut flavor to the dish.
  • Instead of green bell pepper, use red bell pepper. The benefit of this substitution is that red bell peppers are sweeter than green bell peppers, adding a slightly sweeter flavor to the dish. Red bell peppers also have more vitamins and minerals than green bell peppers.

Vegetarian Variation Replace the chicken broth with vegetable broth and omit the bay leaves.

Spanish-Style Rice: This flavorful rice dish is the perfect accompaniment to Mexican Black Beans. It is cooked with tomato sauce, garlic, and onions, and seasoned with cumin and oregano, making it a great match for the Mexican flavors in the beans.

Mexican Street Corn: This delicious side dish is a great way to add a little extra flavor to your meal. It features roasted corn kernels, mayonnaise, chili powder, cilantro, and lime juice, creating a unique blend of Mexican flavors that pairs nicely with the Spanish-Style Rice. The creamy mayonnaise and the spicy chili powder balance each other out, making this a great dish to serve with the Mexican Black Beans.


Q: Can I use canned black beans instead of cooked?

A: Yes, you can use canned black beans instead of cooked. Just make sure to rinse and drain them before adding them to the recipe.

Q: Can I freeze cooked black beans?

A: Yes, you can freeze cooked black beans. Allow them to cool completely before transferring to an airtight container or freezer bag. Freeze for up to three months.

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Fun facts:

The dish Mexican Black Beans is a traditional staple in Latin American cuisine. It is believed to have originated in the 16th century when Spanish explorers brought black beans to the New World.

The dish was popularized by the famous Mexican-American singer Selena. Selena was known for her love of Mexican cuisine and often featured the dish in her music videos.