Black Beans with Chiles

Kitchen Tested
  • Yield 8 servings
  • Prep 15 mins
  • Cook 85 mins

Turn the bag of hard little black pebbles into a side -- or filling -- for just about any Mexican-style dish.

black-bean-mexican-relish
Mark Boughton

These beans are the perfect side to cheese quesadillas, tacos or enchiladas. Add extra broth and purée the beans until they're creamy for a black bean soup, if preferred.

Ingredients

1 pound black turtle beans
1 small red onion, chopped
1 small carrot, chopped
2 whole serrano chiles or 1 jalapeño chile (optional)
2 bay leaves
1 tablespoon ground cumin
1/4 pound bacon, chopped
4 1/4 cups reduced-sodium chicken broth
1/2 teaspoon salt
Freshly ground black pepper

Instructions

  1. Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
  2. Place bacon, onion and carrot in a Dutch oven. Cook until bacon is crisp and onion is tender. Drain beans and add to pan. Add whole chiles, bay leaves, cumin, chicken broth, salt and 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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