Tequila Black Beans

One of my favorites is visiting AJ Spurs on the CA Central Coast to partake in the mix you make of their soup, beans, and salsa!

It may sound weird, but if you know, you know!!!

Too far for a day trip, and they’ve closed the Templeton location that was our go-to when visiting family, so made our own at home…

I used jarred salsa and my Hearty Vegetable Soup to make my *copycat* of this trifecta.

Yes!

TIPS: Make these a day in advance and refrigerate overnight to develop the flavor even further! To make this recipe LactoVeg, LactoOvoVeg, OvoVeg, or Vegan, simply omit the bacon.

Tequila Black Beans Recipe

Ingredients

• 1/2 lb thick-cut bacon
• 1 cup tequila (I use a silver tequila for mine – just don’t like the gold ones)
• 1 cup water 
• 4 (15 oz) cans of black beans, drained
• 2 diced Roma tomatoes
• 1 lime, juiced (about 2 tsp)
• 1/4 cup cilantro, chopped
• 1/4 cup extra virgin olive oil (EVOO)
• 8 tsp minced garlic
• 1 Tbsp cumin
• 2 tsp freshly ground black pepper
• 2 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp pink Himalayan salt

Instant Pot Directions

1. Slice 1/2 lb of bacon slices into 1/2″ pieces (easier if you freeze for 10-15 mins first)
2. Select SAUTÉ – NORMAL on Instant Pot (IP)
3. Add bacon pieces to IP’s inner pot and cook until browning (but not all the way like you would Bacon Bits – you want them a bit meaty)
4. Select CANCEL on IP.
5. Add 1 cup tequila, 1 cup water, and 1/4 cup EVOO, then give a few stirs.
6. Add 1 Tbsp cumin, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp chili powder, and 1/2 tsp pink Himalayan salt, then give a few stirs.
7. Add 4 – 15 oz beans, diced 2 tomatoes, 8 tsp minced garlic, juice of 1 lime, and 1/4 cup chopped cilantro, then stir until well-combined.
8. Place lid on IP and select SLOW COOK – NORMAL for 2 hrs. NOTE: The lid will not seal as you’re using slow cook mode. Alternately, you could use an IP glass lid and that will likely significantly cut down simmering time after.
9. When cooking cycle ends, remove lid.
10. Select SAUTÉ – NORMAL on IP and simmer for up to 30 mins (you’re reducing the liquid until beans are saucy but not soupy), stirring occasionally.

Slow Cooker Directions

1. Slice 1/2 lb of bacon slices into 1/2″ pieces (easier if you freeze for 10-15 mins first)
2. Heat a medium skillet over medium heat on stovetop.
3. Add bacon pieces and cook until browning (but not all the way like you would Bacon Bits – you want them a bit meaty)
4. Transfer cooked bacon and bacon grease to slow cooker insert.
5. Add 1 cup tequila, 1 cup water, and 1/4 cup EVOO, then give a few stirs.
6. Add 1 Tbsp cumin, 2 tsp black pepper, 2 tsp garlic powder, 1 tsp chili powder, and 1/2 tsp pink Himalayan salt, then give a few stirs.
7. Add 4 – 15 oz beans, diced 2 tomatoes, 8 tsp minced garlic, juice of 1 lime, and 1/4 cup chopped cilantro, then stir until well-combined.
8. Place lid on slow cooker and cook on HIGH for 2 hrs.
9. When cooking cycle ends, remove lid and simmer on HIGH for up to 30 mins (you’re reducing the liquid until beans are saucy but not soupy), stirring occasionally.

Nutrition Facts
Servings: 14
Amount per serving
Calories	228
% Daily Value*
Total Fat 11.1g	14%
Saturated Fat 2.8g	14%
Cholesterol 17mg	6%
Sodium 364mg	16%
Total Carbohydrate 19.4g	7%
Dietary Fiber 6.2g	22%
Total Sugars 0.5g
Protein 13g
Vitamin D 0mcg	0%
Calcium 69mg	5%
Iron 2mg	14%
Potassium 338mg	7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowFat #InstantPot