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


  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.