Side of seasoned Mexican rice and beans.
Black beans — frijoles negros — are the dominant bean of Oaxaca, Yucatán, and the southern Mexican states. Cooked from dried with epazote, garlic, onion, and salt until they are soft throughout and the broth has turned deeply purple-black from the bean pigment, black beans have a stronger, more mineral flavor than pinto beans and they are served differently: whole in their broth rather than mashed.