Andrew Zimmern’s Black Beans

Andrew Zimmern's Black Beans


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Canned beans are great for convenience, but dry beans, soaked and cooked over low heat for a longer amount of time can enhance the flavor profile of any dish. Andrew Zimmern crafted this recipe and shared it with us after returning from a trip to Mexico where he said this was the best meal he ate.

Find the full recipe and other serving suggestions at 


  • 1 pound dried black beans (Zimmern recommends the thin beans from Oaxaca)
  • 10 cups water
  • 2 medium yellow onions, halved
  • 5 garlic cloves, halved
  • 3 carrots, halved
  • 3 oregano sprigs
  • 3 cilantro sprigs
  • Kosher salt
  • Pepper
  • Corn tortillas, sour cream and lime wedges, for serving


  1. Rinse the beans in a colander. In a large pot, bring 10 cups of water to a simmer over moderate heat. Add the rinsed beans, onions, garlic, carrots, oregano, cilantro and 1/2 teaspoon of salt.
  2. Reduce the heat to low and simmer partially covered, stirring occasionally, until the beans are tender, about 2 hours.
  3. Discard the onion halves, carrots, and herb stems. Season the beans with salt and pepper, and serve with tortillas, sour cream, and lime wedges.

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