Becky Luigart-Stayner; Jan Gautro
10 servings (serving size: about 2/3 cup)

How to Make It

Step 1

Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours. Drain beans.

Step 2

Return beans to pan; stir in broth, water, pepper, and salt. Bring to a boil; reduce heat, and simmer, uncovered, 2 hours or until tender.

Step 3

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add celery and remaining ingredients to pan; cook 5 minutes. Add to bean mixture; simmer 10 minutes. Sprinkle with bacon.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Flying Fish and Fandango, Seattle

Ratings & Reviews

LilMamaCass's Review

September 21, 2011
WOW! My 18 month old loves black beans and I am tired of giving her canned beans so I was in search for a recipe. I didn't have any bacon so I sauteed the veggies in 2T. of butter instead and still turned out amazing. I am sure it will be better with the bacon and will use it next time. I won't be buying canned black beans anymore!

PamMich's Review

October 21, 2010
This is the best black bean side dish ever. It is my go to recipe for any Mexican entree.