Prep 45 mins
Cook 2 hrs
These black beans are delicious. I have made these for years, everyone likes them. I have passed along the recipe to lots of people. I got the recipe out of a PG&E pamphlet (years ago). The recipe is from MUSTARD'S GRILL' in St. Helena CA, the Napa Valley. Prep time does not include soaking the beans.
- 1 lb black beans
- 4 1⁄2 cups water
- 1⁄4 lb bacon
- 5 garlic cloves, minced
- 2 stalks celery, minced
- 1 large carrot, peeled and diced
- 1 medium onion, diced
- 1 jalapeno pepper, seeded and minced
- 1 bay leaf
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1⁄2-1 teaspoon cayenne pepper
- 1⁄2-3⁄4 teaspoon ground pepper
- 8 cups chicken broth or 8 cups beef broth
- 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.
i could swear i reviewed these when i first made them. this is THE recipe for black beans. i reserved half of the beans to serve with rice, and added 4 c of stock to make a soup with the rest. this will permanently replace my old recipe
Wow! What a wonderful soup, Not sure if I got carried away with the cayenne or the jalapeno but my lips may never be the same. May tame the fire next time. Still have to do the topping bit which would also make a diff. But really great.
This was excellent. If you cannot take the "fire" reduce the amount of pepper(s) to the low end as stated in the recipe.