Frijoles Negros Con Rajas y Elote

Black Beans With Corn & Rajas

Our mouthwatering Frijoles Negros Con Rajas y Elote (black beans and corn) recipe is a simple, delicioso combo of two staple Mexican ingredients fired up with fresh chili, onion and garlic. Whether they're scooped up with totopos or enjoyed as a side, they are the tastiest addition to any Mexican feast!





30min + 4 hours soak, 1.5hrs cooking beans

Cooking beans

  • 500g black beans
  • ½ onion
  • 3 garlic cloves
  • 1 tbsp rock salt


  • ¼ onion
  • 2 corns
  • 4 long green chillies
  • 120ml oil or pork lard

Cooking Instructions

  1. Clean the black beans & soak them in water for at least 3 or 4 hours.
  2. Drain the soaked beans & place them in a pot with onion & garlic. Add enough water to cover the beans generously (we’ll cook them for about 1 & a half hours).
  3. Bring the pot to a boil over medium-high heat, then reduce the heat to simmer for 1 hour.
  4.  After 1 hour, check if the beans need more water. If they do, add warm water (not cold) & salt. Let them cook for another 30 minutes.
  5. Julienne the onion & cut the kernels from the corn. Heat oil in a pan.
  6.  Pan-fry the corn until cooked, then add the onion & chillies.
  7. Once the chillies are slightly browned, add the beans to the pan. Cook everything together & let it simmer for 15 minutes.
  8. You have two options: either mash everything with a potato smasher or blend it.
  9. ¡Buen provecho!

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