Cook the entire 1-pound bag of dried beans with some flavorful spices. Then use these spicy black beans to get a head start on black beans and rice, black bean soup, salad, or tostados.

Recipe by Oxmoor House January 1995


Recipe Summary test

6 cups.


Ingredient Checklist


Instructions Checklist
  • Sort and wash beans; place beans in a large Dutch oven. Cover with water to depth of 2 inches above beans; let soak overnight. Drain beans. Combine beans, chicken broth, and next 8 ingredients in Dutch oven; bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender. Remove and discard bay leaf. Stir in salt. Spoon 1 cup beans (including liquid) into each of 6 labeled heavy-duty, zip-top plastic bags. Store in refrigerator up to 1 week or in freezer up to 6 months.



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Nutrition Facts

307 calories; calories from fat 9%; fat 2.9g; saturated fat 0.9g; protein 19.4g; carbohydrates 53.9g; sodium 284mg.