Slow-Cooked Cuban Black Beans

By March 17, 2015

This recipe can easily be made on the stove top or in the slow-cooker if you have the time. Just keep an eye on the beans to test for doneness, and don’t add the salt until the last step. You can add more liquid to make soupy, or reduce and purée it to serve as a dip.

This recipe can easily be made on the stove top or in the slow-cooker if you have the time. Just keep an eye on the beans to test for doneness, and don’t add the salt until the last step. You can add more liquid to make soupy, or reduce and purée it to serve as a dip.

 2 Dried black beans, soaked overnight.
 3 Stock, warmed
 1 Bay leaf
 1 Medium red onion
 3 Cloves garlic, minced
 1 Frozen chopped tomatoes, thawed (or 4 cups chopped tomatoes w/ juices)
 2 Bell peppers, red and green, stems removed and diced
 1 Large carrot, diced
 1 Rib celery, diced
 1 tsp Each, chili powder, ground coriander & cinnamon
 2 tbsp Apple cider vinegar
 2 Chipotle peppers in adobo sauce
 0.50 cup Pre-soaked wheat berries, optional
 1 tsp Salt, more or less to taste
1

Make sure to soak your beans overnight so begin to soften them up. In the morning, drain the liquid, and give them a quick rinse. Put the beans in your slow-cooker with 3 cups of stock and 1 bay leaf on high for 3 hours. Keep an eye on the liquid level during this time, adding more if needed.

2

Meanwhile, chop all your other veggies– the peppers, carrots, onion, garlic and celery. Once the beans have been cooking for 3 hours, taste for doneness– they shouldn’t be there yet, but getting softer. Add in all the other ingredients (except wheat berries, if using), and cook on low for 3 more hours. If you decide to use the wheat berries, toss them in when you have 1 hour left. Taste and adjust seasoning. Add a little salt, and if it’s too spicy, add in some sugar or lemon juice.

3

Serve with sour cream or thick yogurt, cilantro, lime wedges, avocado– really to your taste.

Ingredients

 2 Dried black beans, soaked overnight.
 3 Stock, warmed
 1 Bay leaf
 1 Medium red onion
 3 Cloves garlic, minced
 1 Frozen chopped tomatoes, thawed (or 4 cups chopped tomatoes w/ juices)
 2 Bell peppers, red and green, stems removed and diced
 1 Large carrot, diced
 1 Rib celery, diced
 1 tsp Each, chili powder, ground coriander & cinnamon
 2 tbsp Apple cider vinegar
 2 Chipotle peppers in adobo sauce
 0.50 cup Pre-soaked wheat berries, optional
 1 tsp Salt, more or less to taste

Directions

1

Make sure to soak your beans overnight so begin to soften them up. In the morning, drain the liquid, and give them a quick rinse. Put the beans in your slow-cooker with 3 cups of stock and 1 bay leaf on high for 3 hours. Keep an eye on the liquid level during this time, adding more if needed.

2

Meanwhile, chop all your other veggies– the peppers, carrots, onion, garlic and celery. Once the beans have been cooking for 3 hours, taste for doneness– they shouldn’t be there yet, but getting softer. Add in all the other ingredients (except wheat berries, if using), and cook on low for 3 more hours. If you decide to use the wheat berries, toss them in when you have 1 hour left. Taste and adjust seasoning. Add a little salt, and if it’s too spicy, add in some sugar or lemon juice.

3

Serve with sour cream or thick yogurt, cilantro, lime wedges, avocado– really to your taste.

Slow-Cooked Cuban Black Beans

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