Braised black beans (Frijoles negros de la olla) from Nopalito: A Mexican Kitchen (page 126) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Stewed pork ribs and cactus with salsa verde (Costillas de puerco en salsa verde con nopales)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jenburkholder on June 30, 2025

    Excellent, my Goya beans took 2 hours on stovetop. Only change was the addition of a couple avocado leaves as I think black beans always want them.

  • Stephenn31 on December 29, 2024

    Easy and very tasty. I also did for 35 min in the instant pot with natural release and it worked perfectly (though I did leave the lid on a bit longer to keep warm while I was cooking up rice and albondigas)

  • Ajammies on April 27, 2021

    Used the suggested Rancho Gordo beans, so good! Cooked unsoaked beans in pressure cooker for 35 minutes with natural release. All 4 kids and husband loved with Arroz Mexicano also from Nopalito - I call that a win.

  • southerncooker on May 22, 2018

    Husband loved this. We liked this version with the addition of apple cider vinegar, jalapeno and onion. I couldn't the suggested bean and mine took a little longer to cook but delicious end result. I used the stove top method.

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