December 12, 2018

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Savory Black Beans

Cuisine: Mexican

Course: Side Dish

Skill Level: Everyone

Servings : 6 Prep Time : 5m Cook Time : 12m Ready In : 20m

I made this Savory Black Beans recipe as the first part of my Ultimate Huevos Rancheros. Their savory smokey flavor makes a delicious base for Huevos Rancheros but are equally good as a side dish for any Mexican entree.

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 1/2 hours. These beans can easily be made the day before.

What is the quick soak method?

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 a matter of fact, you can cook any bean in any method without pre-soaking. It’s just a matter of time. Eventually they will get soft. Unless you are making chili in a crockpot slow-cooker, in that case, as my girlfriend Linda will tell you, after three days, the beans were still hard as rocks…and that does not make the best chili.

Unless you like it crunchy.

As always when working with jalapeños remember to wash your hands well after cutting them or use gloves.

Ingredients

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
1/2 cup finely chopped onion
2 cloves garlic, minced (about 1 teaspoon)
1 jalapeño pepper, seeds removed and chopped*
1/2 teaspoon crushed oregano
1/2 teaspoon cumin powder
salt and freshly ground pepper, to taste

Method

Step 1

Drain the beans and rinse well with water.

Step 2

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.

Step 3

Add the beans, oregano and cumin, cover with water to 1/2 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.