Either Refried or whole beans are a staple in Tex-Mex cuisine, I love both Pinto and Black beans, but I suppose I tend to order more whole black beans rather than refried. My Mexican Black Beans recipe is small, serving only about 4 people, If I were making it for a large group, I would more likely start with dried beans and go from there. But since there are only two of us normally, this recipe is perfect. I have a jalapeno in this recipe, which could be too spicy for those with sensitive stomachs, I often will use red pepper flakes as a substitute and they work great, that will also allow you to have more control over the spice level if that’s a concern. In the recipe, I give the instructions for both Whole Mexican Black Beans and Refried, you’re going to love them both.

Quick and easy, this is my Mexican Black Beans recipe:

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5 from 1 vote

Mexican Black Beans

Either Refried or whole beans are a staple in Tex-Mex cuisine, I love both Pinto and Black beans, but I suppose I tend to order more whole black beans rather than refried. My Mexican Black Beans recipe is small, serving only about 4 people,

Prep Time5 minutes mins

Cook Time30 minutes mins

Total Time35 minutes mins

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Course: Side Dish

Cuisine: Mexican, Tex-Mex

Keyword: Beans

Servings: 4

Calories: 18kcal

Ingredients

• 1 15-Ounce Can Black Beans Drained and rinsed
• 1/2 Cup Water
• 1/2 Cup Onion Diced
• 2 Roma Tomatoes Diced
• 1 Teaspoon Garlic Crushed and chopped
• 1 Jalapeño Seeds removed, cut into 4 strips
• 1/2 Teaspoon Salt
• 1/2 Teaspoon Black Pepper
• 1 Teaspoon Oregano

Instructions

• For heat adjust the amount of jalapeño from 0-4 strips
• Add all ingredients to a saucepan and bring to a boil, reduce heat to low and simmer for 20-30 minutes

For Refried Beans

• Drain and reserve the liquid, remove jalapeno slices
• Add 1 tablespoon of olive oil and the beans to a skillet over medium-high heat, sauté for 2 minutes
• Use a potato masher and mash the beans, add reserved liquid a little at a time, back to the beans to get to the desired consistency

Nutrition Facts

Mexican Black Beans

Amount Per Serving

Calories 18 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 295mg13%

Potassium 103mg3%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 2g2%

Protein 1g2%

Vitamin A 296IU6%

Vitamin C 10mg12%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Thank you for visiting my Food Blog, I hope you enjoy my Mexican Black Beans recipe, please come back and visit again soon! Bon appetit, Steven

Why do beans cause gas?

Let’s face it, that’s really the question on everyone’s mind! Beans will often cause people to be a little gassy, luckily, soaking dry beans can help reduce the problem of flatulence. Beans contain a type of complex sugar called ‘oligosaccharides’. Unfortunately, humans do not have the enzyme in our bodies necessary to digest the type of complex sugar found in beans. The result is that the oligosaccharides pass from the stomach into the large intestine undigested where it is consumed by bacteria causing fermentation. The byproduct of the fermentation is gas.

How to reduce flatulence caused by eating beans?

Canned beans should always be rinsed, the liquid in the can is saturated in the complex sugars that cause gas. Therefore, rinsing canned beans will remove a large percentage of the sugars that cause gas. The problem with canned beans and flatulence arises when you have canned beans that you buy specifically for the sauce, for example, BBQ Beans, Baked Beans, etc. Since you don’t want to rinse off all that flavor, the sauce is saturated in Oligosaccharides. It is a good reason to make your beans from scratch, dried beans to the rescue.

Oligosaccharides are water-soluble when you soak the beans over-night some of this sugar dissolves into the water. After soaking the oligosaccharides will be in the soaking liquid rather than in the beans themselves. Pouring the beans out through a colander and giving them a good rinse before placing the beans in fresh water for cooking will remove some of this unwanted sugar and should help in reducing the gas problem.

You need to soak dry beans. There are two ways to soak beans, overnight and a quick soak.

• Overnight Soak: simply place the beans in a large pot and cover with 2-3 inches of water, cover and let soak at least 12 hours. When ready to cook, simply drain and rinse the beans and add the cooking liquid of your choice; water, broth, stock, etc.
• Quick Soak: place the beans in a large pot and cover with 2-3 inches of water, place over high heat and bring to a boil. Remove from the heat and cover, let soak for around 3-4 hours. Same as the overnight method, when ready to cook, simply drain and rinse the beans and add the cooking liquid of your choice; water, broth, stock, etc.

Researchers have determined that beans soaked for 12 hours are the least likely to produce flatulence.