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Milk Street Recipe
Instant Pot

Black Beans with Bacon and Tequila

FAST: 1¼ hours
Slow: 7½ to 8½ hours 30 minutes active

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.

Ingredients
  • 6

    slices bacon, roughly chopped

  • 1

    large yellow onion, finely chopped

Directions
  1. 01
    On 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.
bacon-tequila-black-beans-fast-slow-v

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