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Slow Cooker Cuban Black Beans

1/23/2015

9 Comments

 
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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.

Ingredients:

2 ounces bacon (2 slices), chopped fine
2 onions, chopped medium
1 red bell pepper, stemmed, seeded, and chopped medium
1 teaspoon cumin
Salt
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)
Pepper

  1. Cook the bacon in a large Dutch oven over medium heat until crisp, about 8 minutes.  Stir in the onions, bell pepper, cumin, and 1 teaspoon salt. Continue to cook until the vegetables are softened, about 8 minutes.
  2. Stir in the garlic and oregano and cook until fragrant, about 15 seconds.  Stir in the water, scraping up the browned bits.  Stir in the beans, bay leaves, red pepper flakes, and baking soda.  Bring to a low boil.  Then carefully pour into the slow cooker and cook on low for 6-8 hours until the beans are tender.    
  3. You can stir in the chorizo about halfway through the cooking time, if using.
  4. Discard the bay leaves.  Stir in the cilantro (if using) and season with salt and pepper to taste.
Yum
9 Comments
Kathy
10/15/2017 05:48:22 pm

Sounds good. What is the purpose of the baking Soda?

Reply
Faith (Home Ec @ Home) link
10/15/2017 07:59:01 pm

The baking soda is supposed to help soften the beans, but I just read that it also destroys valuable nutrients so you could go either way.

"Alkalines make the bean starches more soluble and thus cause the beans to cook faster. (Older bean recipes often included a pinch of baking soda for its alkalinity, but because baking soda has been shown to destroy valuable nutrients, few contemporary recipes suggest this shortcut.)" from Cooking Beans 101 https://christopherkimball.wordpress.com/2009/04/30/cooking-beans-101/

Reply
Faith (Home Ec @ Home) link
10/15/2017 08:04:27 pm

Also, if not using baking soda, maybe soak the beans for several hours ahead of time.

Reply
KIm
2/6/2018 12:40:00 am

Have you frozen this?
I wonder if this would hold up well after defrosted?

Reply
Faith (Home Ec @ Home) link
2/6/2018 10:07:03 pm

I have frozen leftovers when we had more than we could eat in a couple of days and it seemed fine when we had it later. I have also made leftover burritos with the leftover rice and black beans and frozen them and they were great reheated later.

https://www.homeecathome.com/the-home-economist/easy-freezer-meals-made-with-leftovers-leftover-burritos

Reply
Kim
2/7/2018 08:22:02 am

Thanks Faith for the great ideas.

Faith (Home Ec @ Home) link
2/7/2018 10:46:03 am

You're welcome.

Paul Rexer
2/19/2018 07:48:38 am

I love beans but I always fear noxious gas when eating them. Admittedly, I do enjoy my own oily smells, but if company is over it can be unpleasant for them. Not least because I REFUSE to hold it and have a relaxed sphincter at all times, so any gas just seeps out unobstructed. A welcome treat for a night home alone in front of the TV, but more problematic in group settings.

So my question is, how is this delicious sounding recipe on the digestive system? And is it safe to make it for a dinner party? Thanks!

Reply
Faith (Home Ec @ Home) link
2/21/2018 11:07:18 pm

Ha! I love a good sense of humor, although a little graphic. I don't think this is too hard on the digestive system. I have made this for company several times and it was always enjoyed by all without any issues.

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  • The Home Economist
  • About
  • Recipes
    • What's for Dinner?
    • Slow Cooker Simplicity
    • Simple Food
    • Desserts and Decadence
    • Baking Bread
  • Homesteading
  • Contact
    • Ask a Home Ec Teacher
  • Cake Designs
  • Simply Homemade
  • My Favorite Blogs
  • Work with me
  • Learning and Play
  • House Love
  • Shop
  • Blogging Tips
  • Family