This recipe for Savory Black Beans made my Ultimate Huevos Rancheros especially delicious, but they are also a great side dish.
The making of Savory Black Beans
This recipe for Savory Black Beans will make you forget about the canned stuff.
I made this recipe as the first part of my Ultimate Huevos Rancheros. Their savory smokey flavor makes a delicious base for Huevos Rancheros but is equally good as a side dish for any of my enchilada recipes such as Shredded Chicken with Red Sauce, Turkey Enchiladas with Homemade Chili Gravy, Green Chili Chicken Enchilada Stack, or even my Mexican "Lasagna" Enchilada Casserole.
Or use them, without the bacon, to make a perfect filling for Black Bean Tacos with Chipotle Crema. If you don't care to keep the tacos vegetarian, then go ahead and add that bacon!
After doing the "quick soak method" I cooked these in the pressure cooker, which only takes about 15 minutes total time, but you can slow simmer them on the stove-top for about 1 ½ hours. These beans can easily be made the day before.
Beans - To soak or not to soak, that is the question
Most recipes made with dried beans will tell you to soak them overnight. I have not always planned my dinner the day before, so I don't always have a soak overnight time frame. Those times call for the quick soak method.
To quick-soak your beans, after sorting them for stones and other foreign matter, place them into a large pot and cover them with water to about 2 inches above the beans. Turn them on and bring them to a full boil; shut off the heat and let them sit for one hour. After an hour, drain and cook according to your recipe.
When using a pressure cooker you really don't need to soak the beans as they will still only take about one-half hour to cook. Just add one teaspoon of oil to the pot to keep them from foaming up into the pressure valve.
As always when working with jalapeños remember to wash your hands well after cutting them or use gloves.
Savory Black Beans
- 1 cup dry black beans soaked overnight or using the quick soak method
- 1 - 2 slices bacon I used thick sliced applewood smoked and so I only used one slice chopped
- ½ cup finely chopped onion
- 2 cloves garlic minced (about 1 teaspoon)
- 1 jalapeño pepper seeds removed and chopped*
- ½ teaspoon crushed oregano
- ½ teaspoon cumin powder
- salt and freshly ground pepper to taste
- Drain the beans and rinse well with water.
- In a 4-quart or larger pressure cooker, or Dutch oven, sauté the bacon until it starts to release some oil; add the onion, garlic and jalapeño pepper and sauté until the onion is soft.
- Add the beans, oregano and cumin, cover with water to ½ inch, bring to a boil. Cover with the lid and bring to 15 psi (on mine that's the second ring); stabilize the pressure and cook for 12 minutes.
- Remove from heat and allow the pressure to release naturally.
- Remove the lid and allow to simmer for a few minutes or until the liquid has mostly evaporated. Add salt and pepper, to taste.
- If you choose not to use a pressure ccoker: Cook the beans, covered, on a low heat on top of the stove, or place in a 325ºF oven for about 2 hours.