Black Beans with Chiles

Transform humble black beans into a spectacular side—or filling—or just about any Mexican-style dish.

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.

Prep: 15 min Cook: 85 min
Serves: 8 Save

Ingredients (10)

  • 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 cup reduced-sodium chicken broth
  • 1/2 teaspoon salt
  • Freshly ground black pepper

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!


  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.