Frijoles Negros Escabechados Recipe - Vegetarian Dish from Peru

Frijoles Negros Escabechados

Frijoles Negros Escabechados Recipe - Vegetarian Dish from Peru
Region / culture: Peru | Preparation time: 10 minutes | Cooking time: 1 hour and 10 minutes | Servings: 4 | Vegetarian diet


Frijoles Negros Escabechados
Frijoles Negros Escabechados

Frijoles Negros Escabechados is a traditional Mexican dish that features black beans cooked with onions, vinegar, and a variety of spices. This dish is flavorful and hearty, making it a perfect option for a satisfying meal.


This recipe has its roots in Mexican cuisine, where beans are a staple ingredient. The combination of black beans with vinegar and spices creates a unique and delicious flavor profile that has been enjoyed for generations.


How to prepare

  1. Cook the beans in lightly salted simmering water until they are tender, which should take about one hour.
  2. Meanwhile, bring the onions to a boil in enough salted water to cover them.
  3. Once they start boiling, remove from heat, drain, and transfer to a small non-reactive bowl. Add the vinegar to the onions.
  4. In a large, nonreactive skillet, heat the oil.
  5. Add the garlic, cumin, and ancho to the skillet and stir. Cook for approximately three minutes.
  6. Add the drained beans, onions, vinegar, and season with salt and pepper to taste.
  7. Stir the mixture and cook for five minutes.
  8. You can either refrigerate the dish or serve it hot, garnished with chopped eggs or olives.


  • Add diced tomatoes or bell peppers for extra flavor.
  • Use different types of beans, such as pinto or kidney beans, for a variation.

Cooking Tips & Tricks

Be sure to cook the beans until they are tender but not mushy.

- Adjust the amount of vinegar and spices to suit your personal taste preferences.

- Garnish with chopped eggs and olives for added texture and flavor.

Serving Suggestions

Serve Frijoles Negros Escabechados with rice, tortillas, or a side salad for a complete meal.

Cooking Techniques

Simmer the beans until they are tender.

- Boil the onions before adding them to the dish for a softer texture.

Ingredient Substitutions

Use white vinegar or apple cider vinegar instead of red wine vinegar.

- Substitute green chiles for the ancho chiles for a milder flavor.

Make Ahead Tips

Frijoles Negros Escabechados can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve Frijoles Negros Escabechados in a colorful bowl and garnish with chopped eggs and olives for a visually appealing presentation.

Pairing Recommendations

Pair Frijoles Negros Escabechados with grilled chicken or fish for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Frijoles Negros Escabechados contains approximately 250 calories.


Each serving of Frijoles Negros Escabechados contains approximately 30 grams of carbohydrates.


Each serving of Frijoles Negros Escabechados contains approximately 10 grams of fats.


Each serving of Frijoles Negros Escabechados contains approximately 15 grams of proteins.

Vitamins and minerals

This dish is a good source of iron, fiber, and potassium.


This recipe contains eggs and olives, which may be allergens for some individuals.


Frijoles Negros Escabechados is a nutritious dish that is rich in protein, fiber, and essential vitamins and minerals.


Frijoles Negros Escabechados is a delicious and nutritious dish that is perfect for a satisfying meal. Enjoy the flavors of Mexico with this traditional recipe!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Frijoles Negros Escabechados. It was a hot summer day, and I had been invited to a friend's house for a potluck dinner. As I walked through the door, the aroma of spices and simmering beans filled the air, and I knew I was in for a treat.

My friend's grandmother, Doña Rosa, was in the kitchen, stirring a large pot of black beans that had been cooking for hours. The beans were tender and glistening with a rich, dark sauce that was perfumed with garlic, onions, and a medley of spices. Doña Rosa smiled warmly at me and beckoned me over to the stove.

"Come, hija, taste these beans," she said, ladling a spoonful onto a small plate for me. I took a bite and was immediately transported to a world of savory, tangy flavors that danced on my tongue. The beans were earthy and rich, with a subtle hint of sweetness and a fiery kick of heat that lingered on the palate.

"These are my Frijoles Negros Escabechados," Doña Rosa explained, her eyes twinkling with pride. "They're a family recipe that has been passed down for generations. Would you like to learn how to make them?"

I eagerly nodded, and for the rest of the evening, I stood by Doña Rosa's side, watching and learning as she expertly prepared the beans. She showed me how to sauté the onions and garlic until they were golden and fragrant, how to toast the cumin and oregano to release their flavors, and how to simmer the beans in a tangy marinade of vinegar, chilies, and spices.

As the evening wore on, I felt a deep connection to the generations of women who had stood in that same kitchen, stirring pots of beans and passing down their culinary wisdom from mother to daughter. I realized that cooking was not just about nourishing the body but also about nourishing the soul, preserving traditions, and honoring the past.

When the beans were finally done, Doña Rosa ladled them into a large ceramic bowl and placed them on the table alongside an array of other dishes. As we sat down to eat, I savored each spoonful of beans, relishing the complex flavors and the memories they evoked.

From that day on, Frijoles Negros Escabechados became a staple in my own kitchen. I would make them for family gatherings, potlucks, and special occasions, always with a sense of pride and gratitude for the recipe that had been shared with me.

Over the years, I have adapted the recipe to suit my own tastes, adding a pinch of this or a dash of that to make it my own. But no matter how many times I make them, the beans always evoke that sense of anticipation and joy that I felt on that hot summer day in my friend's kitchen.

Now, as I stand in my own kitchen, stirring a pot of Frijoles Negros Escabechados and savoring the familiar aromas of garlic, onions, and spices, I am grateful for the gift of this recipe and the memories it holds. It is a reminder of the power of food to connect us to our past, to nourish our bodies and souls, and to bring us together in the simple act of sharing a meal. And for that, I am truly thankful.


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