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