Cuban Black Beans is one of our favorite meals, but it takes over 3 hours in the oven and with our busy afternoons of school pick-ups and after school activities I haven't been able to make this in a while. So I decided to try it in the slow cooker and was so pleased with the results that I will probably just make this in the slow cooker from now on.
It still takes some prep work in the morning so give yourself at least 30 minutes to prepare the beans before putting them in the crock pot. But you will have an easy night when all you have to do is make rice and serve. The boys love Cuban black beans too. They love to swirl sour cream into it.
If you want to go vegetarian just omit the bacon (use another fat to saute the vegetables) and omit the chorizo.
Serve these beans with plain white rice, sour cream, hot sauce, lime wedges and chopped tomatoes.
2 ounces bacon (2 slices), chopped fine
2 onions, chopped medium
1 red bell pepper, stemmed, seeded, and chopped medium
1 teaspoon cumin
6 garlic cloves minced
2 teaspoons minced fresh oregano or ¾ teaspoon dried
6 cups water
1 pound dried black beans (2 cups), picked over and rinsed
2 bay leaves
¼ teaspoon red pepper flakes
1/8 teaspoon baking soda
½ pound chorizo sausage, quartered lengthwise and sliced ½ inch thick (you can also remove the casing and crumble it or use smoked sausage)
¼ cup minced fresh cilantro, optional (I omit the cilantro b/c we don't like it)
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Hi, I'm Faith, a former Family and Consumer Science (Home Economics) Teacher turned work at home Mom, bringing you family friendly, homemade recipes and homemaking tips to simplify your life. Join me on my homemaking and mothering journey.
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