Easy Slow Cooker Cuban Black Beans
Author -Yields: 5 cups beans
Ingredients
- 1 pound dried black beans, picked over and rinsed (about 2 1/2 cups)
- 1 large white onion, diced
- 1 large green bell pepper, diced
- 1 jalapeno pepper, finely diced (optional, see note)
- 5 cloves garlic, peeled
- 2 bay leaves
- 7 cups water
- 1 tablespoon kosher salt (or 2 teaspoons fine sea salt)
- 2 teaspoons ground cumin (optional, see note)
- 2 tablespoons lime juice
- Optional toppings: chopped red onion, chopped cilantro, crushed red pepper, avocado slices, hot sauce, salsa
Instructions
- Place the onion, peppers, garlic, beans, bay leaves, and water in your slow cooker. Cook on high heat for 3 1/2 hours or low heat for 7 hours (overnight).
- Remove the bay leaves and whole garlic cloves from the beans. Stir the salt, cumin, and lime juice into the cooked beans. Allow the beans to cook for another 30 minutes if the machine is on the high setting or 1 hour if the machine is on a low setting. Serve the beans immediately, or allow the beans to cool before transferring them to an airtight container. The beans will keep in the fridge for up to 6 days and can be frozen for up to 2 months.
Notes
If you'd like to make the beans a bit plainer (especially if you'd like to use them in a stir fry or another dish that will be seasoned), simply omit the cumin and jalapeno.
To prepare over the stovetop, begin by soaking the beans overnight after sorting and rinsing them. The following day, discard the soak water. Heat a bit of vegetable or olive oil in a large stock pot and add the onion and the pepper. Saute the onion and pepper for 5-7 minutes, or until the onion is clear. Add the beans, along with 6 cups of water, the garlic, bay leaves, and cumin. Bring the mixture to a boil. Reduce to a simmer and simmer for 1 1/2 hours, or until the beans are tender. Remove the bay leaves and garlic cloves, Stir in the salt and lime juice and simmer the beans for another 10 minutes. Allow the beans to cool before storing as instructed.