Sunday, November 13, 2011

Crock Pot Black Beans--Cuban Style


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.


12 comments:

  1. What a great way to eat more beans! PS how do you make the yellow rice?

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  2. LOVE the suggestion to cook dried beans in a crockpot. I've had trouble with tough beans lately and have been experimenting with the various methods like soaking, quick soaking, long cook times, etc. Can't wait to give the slow cooker a try. Those black beans look delish.

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  3. I make black beans in a pressure cooker. The way my Cuban partner has done for years. The best!

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  4. @ Melynda, not sure about this yellow rice, but I make mine by cooking it in chicken broth with some tumeric, coriander, and a dash of cumin. I also add whole cardamom seeds if I have them.

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  5. I can't wait to try this recipe! yummm

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  6. If you put them on the night before and they cooked ALL THE NEXT DAY that is WAY more than 10-12 hours!!!! I followed your directions, cooked for 10 hours, and they were barely done! Please change the recipe to reflect either a 16 hour cooking time or a pre-soak.

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  7. Anon, I'm sorry your beans didn't get done in the time you allotted, but I do hope you continued cooking them until they were done. It has been my experience that cooking times for dried beans can vary greatly. I did state, "you need to allow plenty of time for them to cook". Again, I'm sorry you were disappointed.

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  8. I really loved this recipe. I did an over night pre-soak and then cooked them in the slow cooker on low for 12 hours. I did add quite a bit of Goya Adobo seasoning to pump up the flavor, but my Cuban husband was pretty impressed with my first go at making black beans. Thanks for sharing!

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    1. Thanks, Trish. I'm glad you and your husband enjoyed them.

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  9. Does adding the sugar make the beans sweet? I'm just wondering what it does to the flavor.

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  10. Is the sugar necessary? What does it do for the flavor? I don't want a sweet taste.

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    1. Margaret, using a small amount of sugar will not make 1 pound of dried beans sweet. It helps offset the sourness of the vinegar. Perhaps you could try it first on a small amount of beans before adding to the whole pot, to see if you like the taste.

      Bottom line: Season your food to your tastes.

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