mexican red beans recipe

Written ByJenny Smyth Posted on
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The Best mexican red beans recipe

I’ve been making Mexican red beans for years, and it’s a recipe that never fails to please my family. It’s a staple in our household, and I love how versatile it is – we can serve it as a main dish, use it as a filling for tacos or burritos, or even serve it over rice. The best part?

It’s incredibly easy to make and requires minimal ingredients. I’ve tried many different recipes over the years, but this one remains my favorite. The key to making great Mexican red beans is to use high-quality ingredients and to cook the beans low and slow, until they’re tender and flavorful.

This recipe uses dried red kidney beans, which are a staple in many Latin American cuisines. By cooking them slowly in a rich broth with some onion, garlic, and spices, you get a depth of flavor that’s hard to beat. And the best part?

You can make a big batch of these beans on the weekend and use them throughout the week for lunches or dinners. My kids love helping me cook the beans, too – they love mashing up the garlic and onion with a fork until they’re nice and smooth. It’s a great way to get them involved in the kitchen and teach them about the importance of cooking from scratch.

Plus, it’s just so satisfying to see that pot of beans simmering away on the stovetop, filling the whole house with its delicious aroma. There’s nothing like coming home from a long day at work to the smell of those beans simmering on the stovetop – it’s like a big hug in a pot. And let’s not forget about the health benefits!

These beans are packed with fiber, protein, and all sorts of other good stuff that’ll keep you going all day long.

Mexican Red Beans

4.5 from 1737 votes

A hearty and flavorful dish of red beans simmered with aromatic spices, tomatoes, and chiles. Perfect as a main course with rice or as a filling for burritos and tacos.

Prep Time15 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Beans

1 pound dried red kidney beans, soaked overnight
6 cups water
1 bay leaf

For the Sauté

2 tablespoons vegetable oil
1 large onion, diced
4 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano

For the Sauce

1 (14.5 ounce) can diced tomatoes, undrained
1 (4 ounce) can diced green chiles
1 tablespoon tomato paste
1 teaspoon salt
1/2 teaspoon black pepper
Fresh cilantro for garnish

👨‍🍳Directions

1Drain the soaked beans and rinse them under cold water.
2Place the beans in a large pot with 6 cups of fresh water and the bay leaf.
3Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 1 hour until the beans are tender but not mushy.
4While the beans cook, heat the vegetable oil in a separate skillet over medium heat.
5Add the diced onion and cook for 5 minutes until softened and translucent.
6Stir in the garlic, jalapeño, cumin, smoked paprika, and oregano, and cook for 1 minute until fragrant.
7Add the cooked onion mixture to the pot of beans along with the diced tomatoes, green chiles, tomato paste, salt, and black pepper.
8Stir well to combine and bring the mixture to a simmer over medium heat.
9Reduce the heat to low and let the beans simmer uncovered for 30 minutes, stirring occasionally.
10The liquid will thicken and the flavors will meld.
11The beans should be creamy and the sauce should coat the back of a spoon.
12Taste and adjust seasoning with additional salt and pepper if needed.
13Remove the bay leaf before serving.
14Garnish with fresh cilantro and serve hot over rice or with warm tortillas.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 650mg🌾Total Carbs: 48g🥦Dietary Fiber: 15g🍬Sugars: 6g🥩Protein: 16g

📝Notes

For a smoky flavor, add 1 chipotle pepper in adobo sauce along with the tomatoes. If you prefer a thicker consistency, mash some of the beans against the side of the pot before serving.

Watch Video Of How Mexican Red Beans Works

One of my favorite things about this recipe is how well it keeps – these beans will store for up to three days in the fridge or can be frozen for up to six months. To reheat them, simply add some water or broth to the pot and simmer until they’re hot and bubbly again.

You can also add some fresh cilantro or scallions on top for extra flavor. When serving these beans as part of a meal, try pairing them with some grilled chicken or steak for added protein – or go for something lighter like rice or tortillas.

❓ Frequently Asked Questions About Mexican Red Beans

Q: Can I use canned red kidney beans instead of dried?

No, while canned beans are convenient, they lack the depth of flavor that you get from cooking dried beans from scratch.

Q: What if I don’t have ancho chilies? Can I substitute something else?

While ancho chilies give this recipe its distinctive flavor, you can substitute other types of chilies if you don’t have any ancho chilies on hand.

Q: How long do I need to cook these beans?

The key to making great Mexican red beans is to cook them low and slow – aim for at least an hour of simmering time.

Q: Can I make these beans in a slow cooker?

Absolutely! In fact, cooking these beans in a slow cooker is one of my favorite ways to make them.

Q: Do I really need to add all those spices?

No! While this recipe includes a lot of spices, you can customize it to your taste by adding more or fewer spices as you like.

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