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Mexican Black Beans

Prep Time15 mins
Cook Time2 hrs 17 mins
Total Time2 hrs 32 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Beans, Black Beans
Servings: 16


  • 2 lbs dried black beans
  • 1 1/2 cups white onion diced
  • 8 cloves garlic chopped
  • 1 3/4 tsp salt
  • 1 tsp MSG
  • 3 tbsp olive oil
  • 2 tbsp light soy sauce
  • 1 tbsp black pepper
  • 3/4 cup epazote chopped
  • 1/2 cup cilantro minced


  • Cover the beans with cold water and let soak overnight at room temperature.
  • The next day, drain the water.
  • Place beans in a pressure cooker with 2 cloves garlic, onions, salt and MSG. Cover with water that is about 2 inches above the level of the beans (8-10 cups). Cover the seal the pressure cooker and bring to a boil. Reduce heat to a simmer and cook for 35 minutes. Release the steam/pressure. The beans should be soft and creamy but not mushy.
  • In a sauté pan, sauté 6 remaining garlic pour in the oil until they start to brown. Add the beans with about ½-3/4 of their liquid. (You can add more for a more liquid result which is also excellent. The rest of the liquid is discarded.)
  • When it starts boiling add soy sauce, black pepper, and epazote. Boil for 10 minutes.
  • Add cilantro and additional salt if desired. Serve.