Delicious, nutritious, and vegetarian friendly.

Ingredients

• 2 1/4 cups dried black beans
• 4 cloves garlic, crushed
• 1 onion, chopped
• 1 jalapeno pepper, seeded, veined, and chopped
• 8 cups water

• 4 cups chicken stock or water
• 2 teaspoons salt (or to taste)
• 1/2 teaspoon ground cloves
• 1/4 teaspoon mild chili powder

Instructions

1. Rinse the beans and sort through them, removing any small stones, and cover with water. Soak them in a large pan while you prepare the garlic, onion, and jalapeno. Drain the water and rinse the beans again. Place all the remaining ingredients into the pan along with the beans and cook over medium heat, simmering for about two hours, until the beans are tender. (To test a bean for doneness, try blowing on it; if the black skin lifts off, the beans are cooked.) Drain and reserve the water and serve the beans. The leftovers can be stored in the refrigerator; keep the liquid separately for reheating the beans. Makes 8 cups.

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Find more about:

• Bean & Pea Side Dishes |
• Black Beans |
• Chicken Broth |
• Entrees |
• Jalapeno Pepper |
• Mexican |
• Onions

Related Categories:

• Mexican Recipes |
• Beans & Peas |
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