Recipes

Savory Black Beans
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.
1
/2 pound (1 cup) dried
black beans
2 bacon slices,
chopped
1 medium onion,
peeled and diced
2 cloves garlic,
peeled and minced
1
/2 -1 jalapeno pepper,
sliced lengthwise
and seeds
removed, finely
chopped*
1
3
/4 cups water
1
/4 cup cilantro,
minced
1 teaspoon ground
oregano
1
/
2 teaspoon freshly
ground black
pepper
1 large tomato,
chopped
2 tablespoons lime
juice
Salt to taste
1. Wash, sort and soak beans, see pages 33
and 34 for soaking methods.
2. In a 4-quart or larger pressure cooker, heat
bacon over medium high heat.
3. After bacon has released some oil, stir in
onion, garlic and jalapeno pepper.
4. Cook until onion softens.
5. Add water and soaked, drained beans.
Increase to high heat.
6. Stir in cilantro, ground oregano and pepper.
7. Close lid and bring pressure to second red
ring over high heat. Adjust heat to stabilize
pressure at second red ring. Cook for 10 to 12
minutes.
8. Remove from heat and use Natural Release
Method, see page 10.
9. Stir in chopped tomato, lime juice and salt.
Makes 6 servings
*When working with jalepeno peppers remember to
wash your hands immediately after you are through.
Approximate Nutritional Analysis Per Serving:
170 calories / 8g protein / 124g carbohydrates / 5g fat
5g dietary fiber / 5mg cholesterol / 58mg sodium
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