Slow Cooker Dominican Black Beans Food

SIMPLEST SLOW COOKER BLACK BEANS

Steps:

• Place the beans, onion half, bay leaf, garlic, 2 teaspoons kosher salt, pepper flakes (if using), and olive oil (if using) into a slow cooker. Cover with 8 cups of water. Cover pot. Cook on high heat for 6 to 8 hours or until the beans are done, but start checking at the 4-hour mark - all slow cookers are different and times might vary, too, depending on the age of your beans.
• Taste. Add more salt to taste. I add 2 more teaspoons, but start with 1 or a 1/2 teaspoon and adjust from there. Note: When you first taste a bean, do not expect to be wowed. The beans develop more flavor as they cool in their cooking liquid, which will continue to season them. As noted above, I find they taste even better on day 2.
• Store the beans in their cooking liquid. I love these deli quart containers for this purpose. I freeze the beans in their cooking liquid in these quart containers as well.

BLACK BEANS STEW

Steps:

• Heat oil in a medium pot over medium-high heat. Sautee the sofrito, tomato sauce, olives, adobo, bouillon, oregano and ground pepper for about 2 minutes.
• Stir in black beans and water. Bring to a boil. Lower the heat to medium and let simmer for about 15-20 minutes or until beans are tender and liquid has reduced by half. Squeeze in lemon juice, add cilantro, and stir.
• Serve warm over rice.

BLACK VELVET BEANS

Steps:

• In a slow cooker on high heat, add beans and water.
• On a griddle on high heat, toast avocado leaves for a few seconds on each side, until aroma is released. Using fingers, crumble into bean pot, along with epazote.
• In a large frying pan on medium heat, sauté onions and bell peppers in oil until soft, about 10 minutes. Add garlic, chipotle, and cumin and sauté for 1 minute. Transfer mixture to bean pot. Cook beans on high for 4-6 hours or low 6-9 hours, or until skins are soft and insides are creamy. Add salt and cook, uncovered, for 20 minutes. Before serving, stir in sour orange juice and garnish with cilantro leaves.

SLOW COOKER BLACK BEANS (SOUTHERN LIVING)

Steps:

• Rinse and sort beans. Heat oil in a large skillet over medium-high. Add onion, bell, and if desired, bacon. Cook, stirring occasionally, until onions are tender, about 8 minutes.
• Add garlic, and cook, stirring often, until fragrant, about 30 seconds.
• Transfer onion mixture to a 6-quart slow cooker; add beans, jalapeno chile, chicken broth, salt, brown sugar, cumin, pepper, and chopped oregano.
• Cover and cook on LOW until beans are tender, about 6 hours.

DOMINICAN BEANS

Steps:

• Puree half of beans in a food processor or blender with 1 cup water until smooth.
• Tie cilantro into a tight bundle with string.
• Cook onion and garlic in olive oil in a 5-6 quart pot over moderate heat, stirring occasionally, until onion is softened but not browned, about 8 minutes.
• Add tomato paste, vinegar, and 1 cup water, then bring to a boil and cook, stirring, 2 minutes.
• Add pureed and whole beans, Italian frying pepper halves, cilantro, bay leaves, salt, oregano, pepper and remaining 2 cups water, then simmer, uncovered, stirring occasionally, 1 1/2 hours (mixture will reduce and thicken).
• Remove and discard Italian pepper halves, cilantro, and bay leaves, then serve.

CROCK POT CARIBBEAN-STYLE BLACK BEANS

Steps:

• Put all ingredients except for water in crock pot.
• Cook on LOW for about 4-6 hours. If mixture appears dried out, add a little bit of water or broth to desired consistency.
• Serve hot with rice.

CARIBBEAN BLACK BEAN SOUP - SLOW COOKER

Steps:

• Soak beans overnight in 4 quarts water.
• Drain.
• Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
• Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
• For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
• Return to cooker.
• If you like it souper, leave it as is.
• Add vinegar and stir well.
• Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.

SLOW COOKER BLACK BEANS

Steps:

• Rinse beans well in a colander, then spread out on a baking sheet and sort out any rocks or bad looking beans.
• Place the beans in a slow cooker, and the garlic clove, and cover with hot water. Do not salt the beans at this point or the skins will get tough.
• Cook on low heat for 5 to 6 hours. Test for doneness. Turn off the heat and add the salt. Let the beans rest until you're ready to start the soup.

SLOW COOKER MEXICAN BLACK BEANS

Steps:

• Soak and drain your black beans.
• Put the drained beans into your slow cooker and add the garlic, broth, tomatoes, cumin, and chili powder.
• Stir well.
• Cover and cook on low for 8 hours.