How To Make Mexican Beans From Scratch

You can make Mexican beans from scratch with dried beans, water, onion, garlic, and a few simple seasonings that turn them into a rich, creamy pot of comfort.
 
It’s one of the easiest traditional recipes you can master at home, whether you’re using pinto beans, black beans, or peruano beans.
 
And once you make Mexican beans from scratch, you’ll never want to go back to the canned stuff again.
 
In this post, I’ll walk you through how to make Mexican beans from scratch step by step, from soaking to simmering to the final flavorful mash.
 
Let’s get cooking.
 

How to Make Mexican Beans from Scratch: The Basic Method

Learning how to make Mexican beans from scratch comes down to three main things: good beans, aromatics, and patience.
 
You don’t need fancy equipment or hard-to-find ingredients.
 
A heavy pot, a wooden spoon, and a little time are all it takes to make Mexican beans from scratch that taste like your abuela’s kitchen.
 
Here’s the core process broken into simple steps.
 

1. Pick Your Beans

The best beans for making Mexican beans from scratch are pinto beans, black beans, or peruano beans.
 
Pintos are the classic choice for frijoles de la olla, the soupy beans served in a bowl.
 
Black beans shine in dishes like frijoles negros, and peruanos have a creamy texture that’s perfect for refried beans.
 
Whichever you choose, make sure they’re dried beans, not canned, if you truly want to make Mexican beans from scratch.
 

2. Rinse and Sort

Pour your dried beans onto a sheet pan or into a large bowl.
 
Pick out any small stones, shriveled beans, or debris.
 
Then rinse them under cold water until the water runs clear.
 
This step matters when you make Mexican beans from scratch because clean beans give you a cleaner, sweeter broth.
 

3. Soak Overnight (or Quick-Soak)

Cover the beans with at least three inches of cold water and let them soak overnight.
 
If you’re short on time, use the quick-soak method: bring beans and water to a boil, turn off the heat, and let them sit for one hour.
 
Soaking helps the beans cook faster and makes them easier to digest.
 
You can skip soaking, but the beans will take longer to soften when you make Mexican beans from scratch.
 

4. Simmer with Aromatics

Drain the soaked beans and place them in a heavy pot.
 
Add fresh water to cover by two inches, then toss in half an onion, a few smashed garlic cloves, and a bay leaf.
 
Bring to a boil, then reduce to a low simmer.
 
Cook for one to two hours, adding hot water as needed to keep the beans submerged.
 
This slow simmer is what gives homemade Mexican beans from scratch their deep, savory flavor.
 

5. Season at the End

Wait until the beans are fully tender before adding salt.
 
Salting too early can toughen the skins and slow down the cooking process.
 
Once the beans mash easily against the side of the pot, stir in salt to taste.
 
That’s the moment your Mexican beans from scratch officially come to life.
 

Ways to Flavor Mexican Beans from Scratch

Plain beans are good, but seasoned beans are unforgettable.
 
Here are a few ways to build flavor when you make Mexican beans from scratch.
 

1. Add Epazote or Mexican Oregano

Epazote is a traditional herb used in Mexican cooking.
 
It adds a slightly earthy, citrusy note and is said to reduce gas from beans.
 
If you can’t find epazote, Mexican oregano is a great substitute.
 

2. Cook with Lard or Bacon Fat

For a richer pot of beans, add a spoonful of lard or bacon fat while they simmer.
 
This is how many families make Mexican beans from scratch, especially for refried beans.
 

3. Blend for Refried Beans

Once your beans are soft, scoop out some of the broth and set it aside.
 
Mash the beans with a potato masher or blend them for a smoother texture.
 
Then fry them in a hot skillet with a little oil or lard until they thicken.
 
That’s how you turn a pot of Mexican beans from scratch into creamy refried beans.
 

Common Mistakes When You Make Mexican Beans from Scratch

Even simple recipes can go sideways if you’re not careful.
 
Here are the mistakes I see most often when people make Mexican beans from scratch.
 

1. Adding Salt Too Soon

I already mentioned this, but it’s worth repeating.
 
Salt early and your beans may never get truly soft.
 
Always wait until they’re tender before seasoning.
 

2. Using Old Beans

Dried beans that have been sitting in the pantry for years will take forever to cook.
 
Buy beans from a store with a good turnover rate, and use them within a year.
 

3. Boiling Too Hard

A rolling boil can break the beans apart and make the broth cloudy.
 
Keep the heat low and let them simmer gently.
 
That’s the secret to making Mexican beans from scratch that hold their shape but still taste creamy.
 

4. Skipping the Taste Test

Every batch of beans is different.
 
Taste as you go, adjust the salt, and add more garlic or onion if the flavor feels flat.
 
When you make Mexican beans from scratch, your own taste buds are the best guide.
 

So, How Do You Make Mexican Beans from Scratch?

You make Mexican beans from scratch by soaking dried beans, simmering them with onion, garlic, and bay leaf, and seasoning them only after they’re tender.
 
It’s a simple process that rewards you with a pot of beans far better than anything from a can.
 
Whether you serve them as a side, mash them into refried beans, or eat them straight from the bowl with a warm tortilla, homemade Mexican beans from scratch are worth every minute.
 
Now go grab a bag of pinto beans and get cooking.