Guatemalan Style Black Beans
Experience the rich, comforting flavors of Guatemalan cuisine with this authentic recipe for Guatemalan Style Black Beans. Perfectly slow-simmered with aromatic onion, garlic, and a touch of oregano, these beans embody simple yet bold flavors that transport your taste buds straight to Central America. Whether refined with vegetable oil or made traditionally with lard for a truly authentic taste, these creamy, slow-cooked black beans strike the perfect balance of smoothness and texture. Garnished with fresh cilantro, they are incredibly versatile—serve as a flavorful side dish, a protein-packed breakfast staple, or a filling for tacos and other Guatemalan-inspired dishes. Slow-cooking methods coax out deep, earthy aromas, while an optional mashing technique creates a hearty, satisfying texture. A comforting dish with minimal ingredients, these black beans are a must-try for fans of Latin American cuisine.
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Recipe Information
Ingredients
- 2 cups dried black beans
- 8 cups water
- 1 medium white onion
- 3 large garlic cloves
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 2 tablespoons vegetable oil (or lard for authenticity)
- 2 tablespoons fresh cilantro
Instructions
Sort and rinse the dried black beans, removing any small stones or debris.
In a large pot, combine the black beans and water. Let the beans soak for 4-8 hours, or preferably overnight, to shorten the cooking time and enhance texture.
After soaking, add the whole onion (peeled and halved) and the whole garlic cloves to the pot.
Bring the pot of beans to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer.
Cook the beans for approximately 2-3 hours, or until they are tender, stirring occasionally to prevent sticking. Add more water if needed to ensure the beans remain fully submerged.
Once the beans are cooked, remove the onion and garlic from the pot, and discard them. Stir in the dried oregano and salt to season the beans.
In a separate skillet, heat the vegetable oil (or lard) over medium heat. Carefully ladle in 2-3 cups of the cooked beans along with a small amount of their liquid.
Using the back of a spoon or an immersion blender, mash some of the beans in the skillet to create a smoother consistency while retaining some of the whole beans for texture. Simmer for 5-10 minutes, stirring occasionally, until the mixture thickens slightly.
If desired, garnish the beans with freshly chopped cilantro before serving. Serve hot as a side dish, breakfast staple, or filling for Guatemalan-style tacos.
Nutrition Facts
Calories |
787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5624 mg | 245% | |
| Total Carbohydrate | 101.7 g | 37% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 5.9 g | ||
| Protein | 34.4 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 282 mg | 22% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1551 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
