Black Beans

By á-8242

Perfect side to cheese quesadillas, tacos or enchiladas. Add extra broth and purée beans until creamy for a soup.

Ingredients

• 1 lb. black turtle beans
• 1 small red onion, chopped
• 1 small carrot, chopped
• 2 whole serrano chiles or 1 jalapeño (opt)
• 2 bay leaves
• 1 T ground cumin
• 1/4 lb. bacon, chopped
• 4 1/4 cups reduced-sodium chicken broth
• 1/2 t salt
• Freshly ground black pepper

Details

Servings 8

Preparation

Step 1

Rinse beans. Place in large bowl or Dutch oven. Cover with water by several inches. Soak overnight.
Place bacon, onion and carrot in a Dutch oven. Cook until bacon is crisp and onion tender. Drain beans and add to pan. Add whole chiles, bay leaves, cumin, chicken broth, salt & pepper. Bring to a boil, reduce heat and simmer, covered, 1 hour. Uncover and simmer until beans are very tender, about 15 minutes. Remove and discard bay leaves and chiles.