Black Beans with Chiles

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 lb Dried Black Beans
  • 1 Red Onion
  • 1 Carrot
  • 2 Serrano Chiles (optional)
  • or 1 Jalapeño Pepper
  • 2 Dried Bay Leaves
  • or 2 Fresh Bay Leaves
  • 1 T Ground Cumin
  • ¼ lb Bacon
  • 4¼ cup Low Sodium Chicken Broth
  • ½ tsp Salt
  • 1 tsp 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.