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Black Beans


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

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  • 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


Servings 8


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.

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