Spicy food can be difficult to pair with wine. The best choices for white wine are off dry Riesling or Sauvignon Blanc. For red wine, try Pinot Noir.
Ingredients
1Lb. (2 cups) Black Beans
4 1/2 Cups water
1⁄4 Lb. bacon, chopped
5 cloves garlic, minced
2 stalks celery, diced
1 large carrot, peeled and diced
1 medium onion, diced
1 jalapeno chili, seeded and minced
1 bay leaf
1 Tablespoon Chili powder
1 teaspoon cumin
1/2 – 1 Tablespoon Cayenne pepper
1/2 – 3/4 teaspoon black pepper
8 cups chicken broth
Directions
Soak beans for 24 hours, drain & rinse. Cover beans with generous amount of cold water and bring to a boil, boil for 20 minutes. Drain, rinse and set aside. Cook bacon until crisp, add garlic, celery, carrot, onion, jalapeno and bay leaf. Cook until vegetables are tender. Add chili powder, cumin, cayenne and black peppers. Stir about 1 minute. Add beans and chicken broth. Cook at a slow boil until beans are tender and most of liquid is absorbed, about 1 1/2 to 2 hours. Season with salt, remove bay leaf, and garnish as desired.
