Guatemalan black beans, or frijoles negros, are dried black beans simmered until tender with onion and garlic, then served with their flavorful cooking liquid. This straightforward stovetop version makes a comforting side or a satisfying base for rice, tortillas, and eggs; seasonings and serving styles vary from home to home.
Ingredients
- 1 lb (454 g) dried black beans
- 8 cups (1.9 L) cold water for soaking
- 6 cups (1.4 L) fresh water for cooking, plus up to 2 cups (475 ml) more if needed
- 1 small white onion (about 110 g), peeled and cut in half
- 3 garlic cloves (about 9 g), peeled and lightly crushed
- 1 bay leaf (optional)
- 1 teaspoon fine salt (6 g), then more to taste
- ¼ teaspoon ground black pepper (about 0.5 g), or to taste
- 2 tablespoons chopped fresh cilantro (about 5 g), optional, for serving
- 1 lime, cut into wedges (about 60 g), optional, for serving
Instructions
- Sort and soak the beans. Spread the dried beans on a tray and pick out any stones, damaged beans, or bits of debris. Rinse them under cool running water, then put them in a large bowl and cover with the 8 cups of cold water. Cover the bowl and soak the beans in the refrigerator for 8 hours or overnight. They will swell, so make sure the water covers them by at least a couple of inches.
- Drain and start the pot. Pour off the soaking water and rinse the beans once more. Transfer them to a heavy, large pot and add the 6 cups of fresh water, onion halves, crushed garlic, and bay leaf if using. The beans should be covered by about an inch of water. Add a little more water now if necessary.
- Bring to a boil, then simmer. Set the pot over medium-high heat and bring the water to a full boil. Let it boil for 10 minutes, watching closely so it does not foam over. Reduce the heat to low, partially cover the pot, and simmer gently for about 1 hour 30 minutes. The surface should show occasional small bubbles, not a vigorous boil. Stir every 20 to 30 minutes and check that the beans remain covered; add hot water in small amounts if the level drops.
- Season and finish cooking. After about 1 hour 30 minutes of simmering, taste a bean. If it is beginning to soften but still has a firm center, stir in the salt and pepper and continue simmering for about 20 to 30 minutes. Test a few beans from different parts of the pot: they should be tender all the way through and creamy, without falling apart completely. If they are still firm, continue cooking and check every 10 to 15 minutes. Older beans can take longer than the estimated two hours.
- Adjust the texture and serve. Remove the onion halves and bay leaf. Keep the garlic in the pot if you like its mellow flavor, or remove it too. For a thicker, more cohesive broth, press a small spoonful of beans against the side of the pot and stir them back in. Taste the broth and adjust the salt. Serve the beans hot, with some cooking liquid in each portion, and add cilantro or a squeeze of lime if desired.
Tips
- Use a gentle simmer. A rolling boil can split bean skins before the centers are tender and makes the pot more likely to foam over. Keep the heat low enough for small, steady bubbles and stir occasionally so beans near the bottom do not stick.
- Plan for bean age and soaking time. Dried beans vary, and older beans may need an extra 30 minutes or more on the stove. If you forgot to soak them, you can cook them without soaking, but expect a longer simmer and check the water level regularly. The texture may be less even than with an overnight soak.
- Keep the broth, and season thoughtfully. The cooking liquid is part of the dish: it carries the onion and garlic flavor and is useful for spooning over rice. Salt does not prevent beans from softening, so it can go in during the latter part of cooking as directed. Avoid adding lime juice or another acidic ingredient until the beans are tender.
- Choose a practical substitute when needed. If dried black beans are unavailable, canned black beans can stand in for a quick version. Drain and rinse three 15-ounce (425 g) cans, then simmer them with the onion, garlic, bay leaf, and about 1½ cups (355 ml) water for 20 to 25 minutes. The result will be less deeply flavored than beans cooked from dried, so taste and season carefully.
Serving Suggestions
Serve these beans as a side dish with steamed white rice, grilled or roasted vegetables, or a simple salad. In a Guatemalan-style meal, offer them alongside warm corn tortillas and other everyday staples. A spoonful of beans and broth over rice makes a simple bowl; add sliced avocado, chopped cilantro, or a little crumbled fresh cheese at the table if those fit your meal.
They also work well for breakfast or a quick lunch. Spoon the beans over toast or a tortilla, or serve them beside eggs and fried plantains. Keep the beans fairly brothy for rice bowls and dipping tortillas; mash a few more beans into the pot if you want a thicker side. Put lime wedges on the table rather than stirring in juice before cooking, so each person can add brightness to taste.
Variations
Make them more aromatic. Add a small sprig of fresh cilantro stems with the onion and garlic, then remove it before serving. Some cooks include additional herbs or seasonings, while others keep the pot very plain. A bay leaf is optional and not essential; leaving it out gives a clean onion-and-garlic flavor.
Serve them whole or mashed. This recipe leaves most beans intact, with just a few crushed to thicken the broth. For a creamier bowl, mash more beans with a spoon or potato masher. For a refried-style variation, drain cooked beans while reserving the liquid, warm a tablespoon (15 ml) of oil in a skillet, mash the beans in the skillet, and add reserved broth a little at a time until they reach the consistency you like.
Build a meal from leftovers. Stir cooked beans into rice, spoon them into tortillas, or use them as a topping for baked potatoes. For more heat, serve with a fresh chile sauce or sliced chile on the side instead of adding it to the whole pot. These additions are serving choices rather than required ingredients, so the beans remain easy to adapt to different meals.
Storage and Reheating
Cool the beans in shallow containers and refrigerate them within 2 hours of cooking. Store them with enough broth to keep the beans moist; they will keep in the refrigerator for 3 to 4 days. For longer storage, freeze in airtight containers for up to 3 months, leaving a little headspace because the liquid expands. Thaw overnight in the refrigerator for the most even reheating.
Reheat only the portion you plan to eat in a saucepan over medium-low heat, stirring occasionally. Add a splash of water if the broth has thickened in the refrigerator, and heat until steaming throughout. USDA guidance is to reheat leftovers to 165°F (74°C); use a food thermometer to check. You can also microwave a covered portion, stirring midway through and checking the temperature in more than one spot. Avoid leaving cooked beans at room temperature for more than 2 hours.
Frequently Asked Questions
Do I have to soak dried black beans?
Soaking is not mandatory, but it helps the beans cook more evenly and makes the stovetop timing easier to estimate. If you skip it, rinse and sort the beans, then simmer them until tender, adding water as needed. The cooking time can vary substantially, so rely on tasting rather than the clock alone.
How can I tell when the beans are fully cooked?
Taste several beans, including some from the center of the pot. A cooked bean should crush easily between your tongue and the roof of your mouth, with no chalky or hard center. If the outside seems soft but the middle remains firm, keep simmering and test again after 10 to 15 minutes.
Why are my beans still hard after a long simmer?
Old beans can take much longer to soften, and hard water may slow cooking too. Keep the pot at a gentle simmer, make sure the beans stay covered, and give them more time. Avoid adding lime juice, vinegar, or tomatoes before they soften, since acidic ingredients can make the skins and beans take longer to become tender.
Can I make Guatemalan black beans in a slow cooker?
Yes. Soak and drain the beans as directed, then combine them with the fresh water, onion, garlic, and bay leaf in the slow cooker. Cook on low until tender, usually about 6 to 8 hours, then add salt and pepper near the end and taste for doneness. Slow cookers differ, so allow extra time if the beans are still firm.
Can I use canned beans instead of dried?
Yes. Use the canned-bean option in the tips section for a quicker meal. Canned beans are already cooked, so simmer them only long enough to absorb some flavor and heat through; a long cook would make them mushy. They also tend to contain salt, so taste the pot before adding the recipe’s full amount.
Related
- Guatemalan Dessert Recipe: Rellenitos de Plátano
- Guatemalan Chow Mein Recipe with Chicken and Vegetables
- Guatemalan Refried Beans: Creamy Frijoles Volteados
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