Mark Miller's Black Beans

  • Active Time 10m
  • Total Time 2h 20m

About 4 cups

Add the barbecue sauce for spicy Southwestern-style beans, but leave it out if you want beans without the smoky flavor.


  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano, ground to a powder in a spice mill or a clean coffee grinder
  • 1 teaspoon dried marjoram, ground to a powder in a spice mill or clean coffee grinder
  • 2 cups dried black beans, picked through and rinsed
  • 1 onion, finely diced
  • 3 garlic cloves, minced
  • 2 serrano chilies, seeded and minced
  • 2 bay leaves
  • 1 cup tomato puree
  • 1 tablespoon salt
  • 1 cup barbecue sauce, preferably a smoky-flavored sauce (optional)


Place the cumin, coriander, oregano and marjoram in a dry heavy skillet and toast over low heat for about 1 minute, until fragrant, stirring frequently (do not scorch or the mixture will become bitter-tasting). Transfer to a large saucepan and add the beans, onion, garlic, serranos, bay leaves and tomato puree (add enough water to cover the beans 2 to 3 inches). Bring the beans to a simmer over medium heat. Cook at a low simmer for about 2 hours, or until the beans are just tender. Add more water if necessary to keep the beans covered as they cook. Season with salt, stir in the barbecue sauce and continue cooking the beans for about 10 minutes, or until almost all of the liquid has been absorbed. Remove the bay leaves.

Serving Size = 1/2 cup

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 3355

nutrition information per serving

200 calories; 1g total fat; 0mg cholesterol; 259mg sodium; 37g carbohydrates; 8g fiber; 11g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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