Savory Black Beans Recipe - Cooking Index
Savory Black Beans Recipe - Cooking Index
This is a good dish to serve with enchiladas. To dress it up you can transfer the beans to an ovenproof dish and sprinkle with shredded Monterey Jack cheese. Bake at 350 degrees for 15 minutes or until cheese melts.
Type: Vegetables| 1/2 lb | 227g / 8oz | Dried black beans - (1 cup) |
| 2 | Bacon slices - chopped | |
| 1 | Onion - peeled, diced (medium) | |
| 2 | Garlic cloves - peeled, minced | |
| 1/2 | Jalapeno pepper - (to 1) - sliced lengthwise, | |
| Seeds removed, and finely chopped | ||
| 1 3/4 cups | 414ml | Water |
| 1/4 cup | 4g / 0.1oz | Cilantro - minced |
| 1 teaspoon | 5ml | Ground oregano |
| 1/2 teaspoon | 2.5ml | Freshly-ground black pepper |
| 1 teaspoon | 5ml | Tomato - chopped (large) |
| 2 tablespoons | 30ml | Lime juice |
| Salt - to taste |
Wash, sort and soak beans.
In a 2-quart pressure frypan 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 water and soaked, drained beans. Increase to high heat. Stir in cilantro, ground oregano and pepper.
Close lid and bring pressure to second red ring (15 pounds pressure) over high heat. Adjust heat to stabilize pressure at second red ring. Cook for 10 to 12 minutes.
Remove from heat and use Natural Release Method.
Stir in chopped tomato, lime juice and salt.
This recipe yields 6 servings.
Source:
Kuhn Rikon at http://www.kuhnrikon.com
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