Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], recipe: soak beans overnight in the water or bring to boil then let stand for 1 hour; drain. cook bacon in heavy, large pot over medium heat until golden brown and crisp, stirring frequently, about 5 minutes. mix in garlic, celery, carrot, onion, jalapeño and bay leaf. cook until vegetables are tender, stirring occasionally, about 10 minutes. add chili powder, cumin, cayenne and 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. i have used more broth to make it a soup. season with salt. mustard's serves these beans topped with chopped red onions, a dollop of sour cream and chopped chives.

Target recipe: before beginning, drain and rinse two of the cans of black beans and set aside. using a potato masher, mash up the remaining can of beans with the juice. add the salsa and cumin to the mashed beans and set aside. in your pot, combine the broth, water and onion, and bring to a boil. simmer till onions are tender. add the rinsed and mashed beans and stir well. simmer at a low heat for half an hour or so. serve with a dollop of sour cream.