Black Beans with Chiles

Mark Boughton
  • Yield: 8 servings
  • Prep: 15 mins
  • Cook: 85 mins

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.


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


  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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