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Black Beans with Bacon and Tequila
Bacon gives these beans a subtle smokiness, and chipotle chilies add both smoke and spice. If you decide to use the optional tequila, save your top-shelf bottle for sipping; any inexpensive tequila worked well here. Offer the beans as a side to any Tex-Mex or Mexican-style main, or use them as a filling in tacos and burritos. Or make a light meal out of them by serving with rice, sour cream and salsa. Refrigerate leftovers in an airtight container for up to three days; when reheating, thin with broth or water to the desired consistency.
6
Servings
Don't soak the black beans. In the Instant Pot, the unsoaked beans were plump and tender after only 35 minutes of pressure cooking and after 7 to 8 hours of slow cooking. Soaked beans will end up overdone if cooked for the same amount of time.
FAST: 1¼ hours
Slow: 7½ to 8½ hours
30 minutes active
Ingredients
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6
slices bacon, roughly chopped
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1
large yellow onion, finely chopped
Directions
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01On a 6-quart Instant Pot, select More/High Sauté. Add the bacon and cook, stirring, until browned and crisp, 5 to 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside. Add the onion to the pot and cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Add the minced chipotle chilies and the tequila (if using) and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Stir in the broth, beans and 1 teaspoon salt.
Great flavor, but too spicy. Maybe cut back to two chipotles.