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“These black beans are delicious. I have made these for years, everyone likes them. I have passed along the recipe to lots of people. I got the recipe out of a PG&E pamphlet (years ago). The recipe is from MUSTARD'S GRILL' in St. Helena CA, the Napa Valley. Prep time does not include soaking the beans.”
2hrs 45mins

Ingredients Nutrition


  1. Soak beans overnight in the water OR bring to boil then let stand for 1 hour; drain.
  2. Cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes.
  3. Mix in garlic, celery, carrot, onion, jalapeño and bay leaf.
  4. Cook until vegetables are tender, stirring occasionally, about 10 minutes.
  5. Add chili powder, cumin, cayenne and pepper.
  6. Stir until aromatic, about 1 minute.
  7. Add beans and broth.
  8. Cook at a slow boil until beans are tender and most of the liquid is absorbed, stirring occasionally, about 1 1/2 to 2 hours.
  9. I have used more broth to make it a soup.
  10. Season with salt.
  11. Mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

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