Mexican Black Beans are the perfect side dish for all kinds of Mexican food, like tacos, enchiladas, carne asada and tostadas. My Mexican Black Beans recipe has a special ingredient that adds a ton of flavor – bacon!
Mexican Black Beans Recipe
I love black beans. I put them in chili, on nachos, and in dips or I just add a few ingredients and turn them into a hearty side dish. They are a staple in our house and my entire family loves them. You can even make vegetarian tacos using black beans!
This recipe for Mexican Black Beans is based on my Slow Cooker Mexican Beans and uses a lot of the same ingredients, like bacon and Pace Picante sauce. These beans are famous in our house whether their made fast on the stove with black beans or in the slow cooker with dried pinto beans. They are the perfect compliment to Authentic Mexican Rice.
Nutritious Black Beans
Black Beans aren’t just tasty, they’re actually pretty good for you and rich in vitamins and minerals.
Protein helps to keep your fuller, longer.
Iron, phosphorus, calcium, magnesium, manganese, copper, and zinc all play a part in healthy bones and joints.
High fiber that promotes healthy digestion.
How to Make Mexican Black Beans
Drain the canned black beans and rinse them. In my research, a lot of recipes called for using black beans in the sauce from the can but that sauce can be a little slimy and contains a lot of sodium so I always rinse beans first.
Cook bacon in a large skillet over medium-high heat to get it nice and crispy. You don’t want soggy bacon in your Mexican black beans! Pro Tip: use kitchen shears to cut the slices of bacon right into your pan so you’ll get nice big pieces of bacon rather than a crumbly mess. Use a slotted spoon to transfer the bacon to a paper towel lined plate to drain.
Use the same skillet, but first wipe out most of the bacon grease. Keep about 1-2 tablespoons to cook your diced onions, garlic, jalapeno and spices.
Add black beans, salsa and water to the skillet with the veggies and spices to the skillet. Bring the mixture to a simmer for 10-15 minutes. Leave it uncovered so the sauce will reduce and thicken, and the flavor will become richer as it cooks down.
Just before serving, squeeze some fresh lime juice right over the beans and give them a stir. Sprinkle some cotija cheese and fresh minced cilantro or parsley on top. for color and contrast, and serve with lime wedges. You could also top with fresh diced roma tomatoes.
In a large skillet, cook diced bacon over medium heat until mostly crisp. Use a slotted spatula to transfer bacon to a paper towel lined plate. Wipe most of the grease out of the skillet, reserving about 1-2 tablespoons.
Add diced onion to the bacon grease in the skillet and cook over medium heat until softened and translucent; about 5 minutes.
Add garlic, minced jalapeno, cumin, chili powder and bay leaf. Cook, stirring constantly, for about a minute.
Stir in black beans, salsa, bacon and water. Bring to a boil, then reduce heat to low and simmer for about 10-15 minutes or until liquid is reduced.
Add a squeeze of lime juice if desired and serve hot. Garnish with fresh chopped cilantro and crumbled cotija cheese.
Add a garnish of cotija cheese and serve with limes for squeezing.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.