Talley Farms Fresh Harvest


Black Beans, Spicy

From Lompoc Bean Company. Spicy food can be difficult to pair with wine. The best choices for white wine are off dry Riesling or Sauvignon Blanc. For red wine, try Pinot Noir.


1Lb. (2 cups) Black Beans
4 1⁄2 Cups water
1⁄4 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
1Tablespoon Chili powder
1 teaspoon cumin
1⁄2 – 1 Tablespoon Cayenne pepper
1⁄2 – 3⁄4 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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