Friday, after a particularly difficult and tedious week at work, I practically had to crawl to my car for the 30-40 minute drive home. I wasn't very far into my commute when I realized I had no energy, whatsoever, to prepare supper--not even an omelet. I stopped by a take-out BBQ joint and ordered smoked pulled pork with a couple of sides.
Once home, I quickly kicked off my shoes, snatched off my bra, donned my pajamas, and I was ready to relax and recuperate from the week. We sat on the sofa to eat our meal while watching mindless and stupid TV.
Later, I decided to use the remainder of the smoked meat to flavor a pot of beans. And I chose Cuban Black Beans.
Dried beans, which are such an affordable and health giving food, are a cinch to make in the crock pot-- no soaking required. But you do need to allow plenty of time for them to cook. I put these beans on before I went to bed and there they cooked, on low, all the next day.
Crock Pot Cuban Black Beans
1 lb. dried black beans
Pork, ham, bacon, etc, (optional)
1 large onion, diced
1 bell pepper, chopped
3-4 (or more) cloves garlic, minced
Salt and freshly ground black pepper to taste
1/2 tsp. dried oregano
1 bay leaf
Pick over and inspect dried beans for any stones or other foreign debris. Rinse thoroughly. Place the beans in the crock pot along with the remaining ingredients. Stir together and barely cover with water. Place the lid on the pot, turn to low heat, and cook for 10 to 12 hours until the beans are tender.
Before serving, stir in 1 Tbsp. vinegar, 2 tsp. sugar, then drizzle with olive oil.
Delicious with yellow rice and fried plantains.