Michelle and I have several meals over the next couple of days for which we need black beans. We decided to go ahead and make a big pot of frijoles negros using two pounds of dry beans. Recipe plans include corn and black bean salad one night and to be refried with our shrimp fajitas and breakfast burritos plus enough should be leftover will go with our soup dreams.
If your beans are old, it may take longer for them to cook. After 6 hours in the slow cooker, if your beans are still rocks, consider putting the still tough beans in a One Pot or pressure cooker for 15 minutes.
Cuban Style Black Beans in the Slow Cooker
2 lbs dried black beans
2 medium onions, quartered
5-6 cloves garlic, peeled and smashed
1 bell pepper, quartered
3 bay leaves
2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons salt
1 teaspoon ground black pepper
2 tablespoon white vinegar
1 tablespoon sugar
Soak beans overnight in a bowl with enough warm water to cover the beans plus 2 inches.
Drain and rinse the beans. Place them in the slow cooker with the quartered onion, bell pepper, garlic cloves, bay leaves, cumin, oregano, salt and pepper. Pour in 8 cups water and stir gently to mix.
Turn the slow cooker on high. Check to make sure water level stays above the top of the beans. Warm water before adding any into the slow cooker. Skim off any foam during the cook. Beans are done when tender but not mushy and that can take from 4-6 hours, depending on your slow cooker.
Discard the bay leaves. Strain out the vegetables and place them in a food mill or food processor with 1-2 cups of beans and about a cup of the bean liquid. Process to liquify then add back into the beans and stir to combine. Add in the vinegar and sugar and continue to simmer for 15 minutes to thirty minutes. Taste for seasoning.
Serve with rice or use as a base for soup or in a corn and black salad (recipe here).