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1 lb. black beans
1/4 lb. bacon, chopped
5 medium garlic cloves
2 medium celery stalks
1 large carrot
1 medium onion
1 large jalapeno chili
1 bay leaf
1 Tbsp. chili powder
1 tsp. ground cumin
1 tsp. cayenne pepper
8 c. broth
salt to taste

Soak beans 24 hours; drain and rinse. Put in kettle;
cover with a generous amount of cold water. Bring to boil and
cook 20 minutes. Drain; rinse and drain again. Mince garlic
and celery. Peel and dice carrot and onion. Seed and mince
jalapeno pepper. Cook bacon crisp; add veggies and seasonings.
Cook until veggies are tender, then add with broth to the
beans. Bring to boil, and simmer, stirring occasionally until
beans are tender and liquid is absorbed, about 1 1/2 hours.
Salt to taste. Serves 6.

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