1 lb. black beans
4 1/2 c. water
1/4 lb. bacon, chopped
5 med. garlic cloves, minced
2 med. celery stalks, minced
1 lg. carrot, peeled and diced
1 med. onion, diced
1 bay leaf
1 jalapeno chili pepper, seeded and minced
1 tbsp. chili powder
2 tsp. cumin
1/2 - 1 tsp. cayenne pepper
8 c. chicken or beef broth
1/2 - 3/4 tsp. freshly ground white pepper
Salt to taste

Soak beans in water for 24 hours. Drain. Transfer to large saucepan, cover with generous amount of cold water and boil for 20 minutes. Drain. Rinse beans and drain.

Cook bacon in a heavy, large saucepan over medium heat until golden brown and crisp, stirring frequently, about 5 minutes. Mix in garlic, celery, carrot, onion, jalapeno and bay leaf. Cook until vegetables are tender, stirring occasionally, about 10 minutes.

Add chili powder, cumin, cayenne and white pepper. Stir until aromatic about 1 minute. Add beans and broth. 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. Season with salt and serve. Serves 6.

It can be served with mustard, chopped red onions, a dollop of sour cream and chopped chives. They are also served as a side dish with grilled pork loin and fresh tomatillo salsa.