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A blue pot holds Savory Black Beans with red chilies and cilantro on top.

Savory Black Beans

This recipe for Savory Black Beans made my Ultimate Huevos Rancheros especially delicious, but they are also a great side dish.
4.67 from 3 votes
Prep Time 5 mins
Cook Time 12 mins
Total Time 17 mins
Course Other sides
Cuisine Mexican
Servings 6 servings
Calories 122 kcal


  • 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.


*Time is when cooked, presoaked, in a pressure cooker. If cooking stove-top the time, presoaked, will be about 1 ½ hours.


Serving: 1 servingSodium: 52mgFiber: 5gCalories: 122kcalFat: 1gProtein: 7gCarbohydrates: 23g
Keyword beans in a pressure cooker, easy quick black bean recipe, homemade black bean recipe
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