Slow Cooker Cuban Style Black Beans Food

CUBAN BLACK BEAN SOUP IN THE SLOW COOKER

Steps:

• Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
• Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
• Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
• Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

SLOW COOKER CUBAN BLACK BEANS - FRIJOLES NEGROS

Steps:

• Rinse beans with water, picking out any debris. Place into slow cooker. Add the 6-7 cups of water.
• In a medium-sized skillet, heat olive oil over medium heat. Once warm, add chopped green pepper and onion. Cook for 4-5 minutes until slightly softened.
• Lower the heat to medium-low and add oregano, cumin, bay leaf, garlic, and 1 teaspoon salt. Cook for 2-3 minutes more. Add sauteed mixture to slow cooker along with another 2 teaspoons salt.
• Cook on low setting for 6-7 hours or until beans are tender. Time may vary according to different slow cookers.
• Remove bay leaf and discard. Using a slotted spoon, measure out 1 cup of beans from slow cooker (they should be very tender). Place on a plate and mash well with a fork (this will help thicken the beans). Add mashed beans back to slow cooker and stir gently.
• Stir in vinegar and sugar and taste to check seasonings. Add more salt, if needed.
• Serve over rice.

SLOW-COOKER CUBAN-STYLE BLACK BEANS

Steps:

• Sort and wash the beans according to the package directions. Stir together the beans, chicken stock, water, onion, green bell pepper, and bay leaf in a 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 10 hours. Discard the onion, bell pepper, and bay leaf.
• Meanwhile, heat the oil in a medium skillet over medium. Add the red bell pepper and garlic, and cook, stirring often, until very tender, about 8 minutes. Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds. Add the tomato paste, and cook, stirring often, until darkened, about 1 minute. Stir the skillet mixture into the beans. Stir in the cilantro and salt.

SLOW COOKER CUBAN BLACK BEANS

Steps:

• Place all ingredients except for the lime juice in a slow cooker.
• Cook on low heat for 8 hours.
• Remove the bay leaves and whole garlic cloves from the beans.
• Stir the lime juice into the cooked beans.

SLOW-COOKER CUBAN BLACK BEAN SOUP

Steps:

• In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
• 2.
• Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Fresh pico de gallo, sour cream, sliced avocado, lime slices, if desired.