1cupdry black beanssoaked overnight or using the quick soak method
1 - 2slicesbaconI used thick sliced applewood smoked and so I only used one slice chopped
½cupfinely chopped onion
2clovesgarlicminced (about 1 teaspoon)
1jalapeño pepperseeds removed and chopped*
½teaspooncrushed oregano
½teaspooncumin powder
salt and freshly ground pepperto taste
Instructions
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.
Notes
*Time is when cooked, presoaked, in a pressure cooker. If cooking stove-top the time, presoaked, will be about 1 ½ hours.