For 4 Person(s)


  • 16 oz dried black beans
  • 2 cups chicken or beef stock
  • 1 green or red bell pepper, chopped
  • 3 tbsp vegetable oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 2 tbsp molasses (or 3 tbsp dark brown sugar)
  • 1 tbsp cumin
  • Worcestershire sauce
  • 4 slices bacon
  • salt and pepper to taste


Rinse beans and let them soak overnight in water.

Drain beans and cover with chicken or beef stock. Add chopped red pepper. Bring beans to a simmer, and cook over low heat until tender.

Cook bacon in a heavy skillet until crispy. Remove bacon from skillet and add the onion and garlic to the bacon fat. Cook over low heat until soft and translucent.

Add the cumin and brown sugar to the onions and continue to cook until browned and soft.

Once beans are tender, remove 2 cups of the cooked beans and process in a blender with the onion mixture. Add the blended beans and onion to the rest of the cooked beans.

Season with salt, pepper and Worcestershire sauce to taste.

Continue to cook beans until very tender.

Add water if necessary, until desired texture is achieved.