1 - 2 slices bacon (I used thick sliced applewood smoked and so I only used one slice) chopped
1/2 cup finely chopped onion
2 cloves garlic, minced (about 1 teaspoon)
1 jalapeño pepper, seeds removed and chopped*
1/2 teaspoon crushed oregano
1/2 teaspoon cumin powder
Salt and freshly ground pepper, to taste
How to make it
Drain the beans and rinse well with water.
In a 4-quart or larger pressure cooker, or dutch oven, sauté the bacon until it starts to release some oil; add the onion, garlic and jalapeño pepper and sauté until the onion is soft.
Add the beans, oregano and cumin, cover with water to 1 inch, bring to a boil. Cover with the lid and bring to 15 psi (on mine that's the second ring); stabilize the pressure and cook for 12 minutes.
Remove from heat and allow the pressure to release naturally.
Remove the lid and allow to simmer for a few minutes or until the liquid has mostly evaporated. Add salt and pepper, to taste.
*When working with jalapeños be sure to wash your hands well after cutting or use gloves.
