Recipes to pair with Zin From El Dorado Wineries

Sierra Vista Black Beans

This is a favorite winter dish served with a glass of robust Zinfandel. The cooked beans freeze beautifully and make great tostadas or tacos for lunches.


1 pound black beans
4 cups water
3 T olive oil
5 garlic cloves, minced
2 stalks celery, diced
1 carrot, grated
1 medium onion, minced
1 jalapeno chili, seeded and minced.
1 bay leaf
1 T California chili powder
1-2 tsp New Mexican chili powder (hot)
2 tsp cumin
tsp cayenne
tsp white pepper
8 cups chicken stock
salt - to taste


Soak beans in water over night. Drain and rinse. Cover beans in large soup pan with water. At least an inch above top of beans. Boil for 20 minutes and drain.

Heat olive oil in large soup pan until fragrant. Saute onion and garlic until translucent. Add the celery and carrot, cook until tender. Add jalapeno and bay leaf , chili powders, cumin and spices and heat until aromatic and fragrant. Add beans and broth. Bring to a boil stirring frequently. Lower heat to a slow boil and cook about 2 hours until beans are tender.

Top the hot beans with grated sharp cheese, sliced avacado, sour cream and diced tomatoes. Serve with Sierra Vista Zinfandel and warm tortillas.