Ingredients:

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
13/4 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

Directions:

1. Wash, sort and soak beans, either overnight or using the Quick Soak method.
2. In a 2-quart Pressure Frypan 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.
9. Stir in chopped tomato, lime juice and salt.

Notes:

• 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.