Slow Cooker Cuban Black Beans - Frijoles Negros

Slow Cooker Cuban Black Beans - Frijoles Negros

from casablancacooks.com

A truly authentic, delicious, and simple recipe for Cuban Black Beans made in the slow cooker. Even better when eaten on the second day...a perfect make-ahead meal.

Ingredients

  • 14-16 ounce bag uncooked, dry black beans (I used Goya brand black beans (14 oz bag))
  • 6-7 cups water ((6 cups for 14 oz beans & 7 cups for 16 oz beans))
  • 1/4 cup Extra-Virgin Olive Oil
  • 1 large green bell pepper, ribs & seeds removed and chopped small
  • 1 large yellow onion, chopped small
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 1 large bay leaf (or 2 small ones)
  • 2 garlic cloves, minced
  • 3 teaspoons salt
  • 1 1/2 Tablespoons White Vinegar or Apple Cider Vinegar
  • 1 teaspoon granulated sugar

Directions

  1. 1

    Rinse beans with water, picking out any debris. Place into slow cooker. Add the 6-7 cups of water.

  2. 2

    In a medium-sized skillet, heat olive oil over medium heat. Once warm, add chopped green pepper and onion. Cook for 4-5 minutes until slightly softened. 

  3. 3

    Lower the heat to medium-low and add oregano, cumin, bay leaf, garlic, and 1 teaspoon salt. Cook for 2-3 minutes more. Add sauteed mixture to slow cooker along with another 2 teaspoons salt.

  4. 4

    Cook on low setting for 6-7 hours or until beans are tender. Time may vary  according to different slow cookers.

  5. 5

    Remove bay leaf and discard. Using a slotted spoon, measure out 1 cup of beans from slow cooker (they should be very tender). Place on a plate and mash well with a fork (this will help thicken the beans). Add mashed beans back to slow cooker and stir gently. 

  6. 6

    Stir in vinegar and sugar and taste to check seasonings. Add more salt, if needed.

  7. 7

    Serve over rice.