You may also like
Categories:
PRE-SOAK BEANS black beans cold water salt added bacon onion garlic pepper water fresh cilantro ground oregano fresh ground black pepper ADDED JUST tomatoes lime juice salt
Viewed: 124 - Published at: 9 years agoIngredients
- PRE-SOAK BEANS FOR 8-10 HOURS OR OVERNIGHT IN COOL LOCATION
- 1/2 lb dried black beans, sorted and rinsed (1 cup)
- 3 cups cold water
- 1 teaspoon salt
- ADDED FOR PRESSURE COOKING
- 2 bacon, slices chopped
- 1 medium onion, peeled and diced (110 g)
- 2 garlic cloves, peeled and minced
- 1/2 - 1 jalapeno pepper, sliced lengthwise and seeds removed and then finely chopped
- 1 3/4 cups water
- 1/4 cup fresh cilantro, minced
- 1 teaspoon ground oregano
- 1/2 teaspoon fresh ground black pepper
- ADDED JUST PRIOR TO SERVING
- 1 large tomatoes, chopped
- 2 tablespoons fresh lime juice
- salt, to taste
Method
- Sort through dried black beans and remove broken or discolored beans. Rinse, then soak beans in water with salt for 8-10 hours or overnight, in a cool location.
- Drain beans and rinse again. Allow to drain until Step 5.
- In a 4-quart or larger pressure cooker, heat bacon over medium-high heat.
- After bacon has released some oil, stir in onion, garlic and jalapeno pepper. Cook until onion softens.
- Add 1 3/4 cups water and rinsed and drained beans.
- Increase to high heat. Stir in cilantro, ground oregano and black pepper.
- Secure lid and bring to high pressure over high heat. Adjust heat to stabilize pressure at 2nd red ring or high pressure. (If p.c. whistles, it is too hot.) From the moment high pressure was reached, cook for 10-12 minutes.
- Remove from heat and allow to lose pressure naturally.
- Cooked black beans taste the best the next day. If you can wait, please refrigerate and reheat when ready to serve.
- When ready to serve, heat up black beans and stir in chopped tomato, lime juice and salt.
