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.
Ingredients
- 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
Instructions
- Rinse beans. Place beans in a large bowl or Dutch oven. Cover with water by several inches. Let soak overnight.
- 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%
