1Lb. (2 cups) Black Beans
4 ½ Cups water
¼ Lb. bacon, chopped
5 cloves garlic, minced
2 stalks celery, diced
1 large carrot, peeled & diced
1 medium onion, diced
1 jalapeno chili, seeded & minced
1 bay leaf
1 Tablespoon Chili powder
1 teaspoon cumin
½ – 1 Tablespoon Cayenne pepper
½ – ¾ teaspoon black pepper
8 cups chicken broth
Soak beans for 24 hours, drain & rinse. Cover beans with generous amount of cold water and bring to a boil, boil for 20 minutes. Drain, rinse & set aside. Cook bacon until crisp, add garlic, celery, carrot, onion, jalapeno and bay leaf. Cook until vegetables are tender. Add chili powder, cumin, cayenne and black peppers. Stir about 1 minute. Add beans and chicken broth.
Cook at a slow boil until beans are tender and most of liquid is absorbed, about 1 1/2 to 2 hours. Season with salt, remove bay leaf, and garnish as desired.
Garnish: chopped red onion, sour cream, olives
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