New This Month

Black Beans

  • Servings: 6


  • 1 pound dried black beans
  • 2 dried bay leaves
  • 1 green bell pepper, cored, seeded, and halved
  • 3 strips bacon, finely diced
  • 1 teaspoon vegetable oil
  • 1/2 red bell pepper, cored, seeded, and chopped
  • 1 medium onion, chopped
  • 1 tablespoon coarse salt
  • 1/8 tablespoon dried oregano
  • 1/8 teaspoon cumin


  1. Place beans in a medium bowl. Add enough water to cover. Let soak overnight; drain.

  2. Transfer beans, 1 bay leaf, and 1/2 green pepper to a medium saucepan along with 2 cups water. Bring to a boil, reduce heat to medium, and let simmer until liquid is nearly absorbed, about 15 minutes.

  3. In a medium skillet, render the bacon fat. Meanwhile, chop remaining 1/2 green pepper. Add oil to skillet, along with green and red peppers, onion, remaining bay leaf, salt, oregano, and cumin. Cook over medium-high heat until vegetables are tender and lightly browned. Add to the beans along with 2 cups water. Stir to combine. Cook until beans are tender, about 30 minutes. Season with salt and pepper. If necessary, add more water to prevent the beans from drying out.

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