Black Beans

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.

Nutritional Info *per serving

  • Calories 300
  • Glycemic Load .20
  • Fat 7g
  • Saturated Fat 2g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 3g
  • Cholesterol 15mg
  • Sodium 520mg
  • Potassium 1090mg
  • Carbohydrate 40g
  • Fiber 14g
  • Sugars 9g
  • Protein 20g
  • Trans Fat 0g
  • Vitamin A 20%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 35%