Easy Black Bean Soft Tacos

01. June 2015

Duromatic: For 4-6 persons

Make a veggie version of this recipe by omitting the bacon and just starting with the sauteing onion. Crumble two dried porcini mushroom slices and continue with the recipe as written.

Pressure cook for just 6 minutes at high pressure with natural release.


  • 1 tablespoon olive oil
  • 3.5 oz (100g) pancetta or bacon
  • 1 medium onion, chopped
  • 1 medium green or yellow bell pepper, chopped
  • 1 teaspoon dried marjoram (or Mexican Oregano), crumbled
  • 1 cup (190g) dried black beans, soaked and drained
  • 1 1/2 cups (375ml) water
  • 1 teaspoon salt
  • 1 teaspoon cumin powder


In the pre-heated pressure cooker on medium heat add the oil and pancetta and saute’ until the pancetta becomes crispy (about 5 minutes). Then, add onion, bell pepper, and marjoram and sauté the onion until it becomes translucent (about 5 minutes). Add the beans and water.

Close and lock the lid of the pressure cooker. For stove top pressure cookers, turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 25-30 minutes at high pressure.

When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes).

Mix-in the salt and cumin and either reduce the cooking liquid to the desired consistency or strain the beans with a slotted spoon and serve in quesadillas, burritos, tacos, or tamales.

Source: hippressurecooking.com 


Easy Black Bean Soft Tacos
* incl. VAT, plus shipping