Southwestern-Style Baked Black Beans with Bacon and Green Chiles Pressure Cooker Recipe

Southwestern-Style Baked Black Beans With Bacon And Green Chiles Pressure Cooker Recipe

Ingredients

SERVES 6 – Cooker: 5- to 7-quart – Time: 7 minutes at HIGH pressure

• 5 slices bacon, chopped
• 2 tablespoons olive oil
• 1 medium white onion, finely chopped
• 1 large green bell pepper, seeded and chopped
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 (4-ounce) can diced roasted green chiles, undrained
• 1 (14-ounce) can tomato sauce
• ½ cup dry sherry or dry red wine
• 2½ cups water
• 2 cups dried black beans, soaked and drained
• sea salt and freshly ground black pepper

Method

1. In a 5- to 7-quart pressure cooker over medium heat, cook the bacon pieces until just crisp
2. Leave the bacon in the pot but use paper towels to blot up the extra fat
3. Add the oil, onion, bell pepper, and garlic, stir to evenly coat the vegetables with the oil, and cook, stirring a few times, until softened, 3 to 4 minutes
4. Sprinkle with the cumin and stir it in
5. Add the chiles with their liquid, tomato sauce, sherry, and water
6. Stir in the drained soaked beans
7. Bring to a rolling boil
8. Close and lock the lid
9. Set the burner heat to high
10. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
11. Set a timer to cook for 7 minutes
12. Remove the pot from the heat
13. Open the cooker with the Natural Release method; let stand for 15 minutes
14. Be careful of the steam as you remove the lid
15. If there is too much liquid in the pot, simmer, uncovered, to evaporate some of it
16. Season to taste with salt and pepper
17. Keeps in an airtight container in the refrigerator up to 4 days and in the freezer 3 months

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Full List of Black-Bean Recipes