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Frijoles Negros a La Oaxaca (Black Beans)

Frijoles Negros a La Oaxaca (Black Beans recipe image
This traditional Oaxacan dish transforms humble dried black beans into a luxurious, creamy stew through slow oven-baking. The long, gentle cooking process allows the beans to absorb the deep, savory flavors of the ham hocks, garlic, and cumin. Unlike quick stovetop methods, this technique yields an incredibly tender texture and a rich, velvety broth that coats every bean. It is a comforting, hearty staple perfect for family dinners or festive gatherings. Serve it warm as a main course alongside rice, or as a hearty side dish that captures the rustic soul of Mexican cuisine.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 12
Calories: 565.3
Dietary: Gluten-free
Description
This traditional Oaxacan dish transforms humble dried black beans into a luxurious, creamy stew through slow oven-baking. The long, gentle cooking process allows the beans to absorb the deep, savory flavors of the ham hocks, garlic, and cumin. Unlike quick stovetop methods, this technique yields an incredibly tender texture and a rich, velvety broth that coats every bean. It is a comforting, hearty staple perfect for family dinners or festive gatherings. Serve it warm as a main course alongside rice, or as a hearty side dish that captures the rustic soul of Mexican cuisine.
Ingredients
  • 2 pound Black beans
  • 12 cup Water
  • 2 cloves Garlic, chopped
  • 1 large Onion, chopped
  • 1 1/2 teaspoon Cumin seed
  • 1 teaspoon Salt
  • 1/4 teaspoon Black pepper
  • 1 1/2 pound Ham hocks
Directions
  1. 1
    Preheat the oven to 275&# 194;°F (135ðC).
  2. 2
    Pick over the dried black beans to remove any debris, then rinse them thoroughly under cold water and drain.
  3. 3
    Place the rinsed beans into a very large, heavy-bottomed casserole dish or Dutch oven.
  4. 4
    Add the water, chopped garlic, chopped onion, cumin seed, salt, black pepper, and ham hocks to the casserole.
  5. 5
    Cover the dish tightly with a lid or aluminum foil to prevent evaporation.
  6. 6
    Bake in the preheated oven for approximately 10 hours, or until the beans are completely tender and the liquid has thickened slightly.
  7. 7
    Check on the dish every few hours, stirring gently to ensure the beans do not stick to the bottom or dry out; add a little hot water if necessary.
  8. 8
    Remove from the oven and let stand for 10 minutes. Skim off any excess fat from the surface before serving.
  9. 9
    Taste and adjust seasoning with additional salt or pepper if desired. Serve warm.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 565.3kcal
% Daily Value *
Total Fat 7.7g12%
Saturated Fat 2.3g12%
Cholesterol 81.7mg28%
Sodium 7104.4mg297%
Total Carbohydrate 59.9g20%
Dietary Fiber 20.6g83%
Sugars 3.8g
Protein 63.4g127%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: black beans, frijoles negros, oaxacan beans, ham hocks, slow cooked, baked beans, mexican cuisine, comfort food, vegetarian option, traditional recipe, cumin, garlic, onion, stew, hearty, dinner, side dish, oven baked, authentic
Read it online: https://www.chefs-mate.com/recipe/frijoles-negros-a-la-oaxaca-black-beans/