Ingredients
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1 lb black beans
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4 1/2 cups water
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1/4 lb bacon
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5 garlic cloves, minced
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2 stalks celery, minced
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1 medium onion, diced
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1 jalapeno pepper, seeded and minced
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1 bay leaf
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1 tablespoon chili powder
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2 teaspoons cumin
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1/2-1 teaspoon cayenne pepper
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1/2-3/4 teaspoon ground pepper
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8 cups chicken broth or 8 cups beef broth
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salt
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1 large carrot, peeled and diced
Instructions
- Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
- Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
- Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
- Cook until vegetables are tender, stirring occasionally, about 10 minutes.
- Add chili powder, cumin, cayenne and pepper.
- Stir until aromatic, about 1 minute.
- Add beans and broth.
- Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
- I have used more broth to make it a soup.
- Season with salt.
- Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.