# description - please provide 

## Intro - please provide

### Ingredients:
- **1 pound dried black beans**, soaked overnight and drained
- **1 large onion**, finely chopped
- **1 green bell pepper**, finely chopped
- **3-4 cloves garlic**, minced
- **2 tablespoons olive oil** (for sautéing the vegetables)
- **2 teaspoons Sazón Goya** or to taste
- **1 bay leaf**
- **1 teaspoon ground cumin**
- **1 teaspoon dried oregano**
- **2 tablespoons white vinegar** or apple cider vinegar
- **Salt and black pepper** to taste
- **4 cups water** or as needed (adjust depending on the desired thickness)
- **Fresh cilantro**, chopped (for garnish)
- **1 tablespoon sugar** (optional, for balance)

### Instructions:

#### Preparing and Soaking the Beans:
1. **Soak the Beans**:
   - Place the black beans in a large bowl and cover with about 2-3 inches of cold water. Let them soak overnight, or at least 8 hours, to soften and reduce cooking time.
   - If the room temperature is warm, place the soaking beans in the refrigerator to prevent fermentation.
   - After soaking, drain and rinse the beans thoroughly under cold running water to remove any impurities and to reduce gas-causing compounds.

#### Prepare the Sofrito:
2. **Sauté Vegetables**:
   - In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté until they are soft and translucent, about 5-7 minutes.
   - Add the minced garlic and sauté for another 1-2 minutes until fragrant.

#### Assemble in Slow Cooker:
3. **Combine Ingredients**:
   - Transfer the sautéed vegetables to the slow cooker. Add the drained black beans, Sazón Goya, bay leaf, cumin, oregano, and water.
   - Stir to combine all the ingredients evenly.

4. **Cook**:
   - Cover and set the slow cooker to low. Cook for 8-10 hours, or until the beans are tender and the flavors are well melded. If during cooking the beans seem too dry, add a little more water.

#### Finish and Serve:
5. **Final Seasoning**:
   - Stir in the vinegar, add salt and pepper to taste, and sugar if using. Adjust these final seasonings based on your preference.
   - Remove the bay leaf.

6. **Garnish**:
   - Garnish with freshly chopped cilantro just before serving.

7. **Serving Suggestions**:
   - Serve the black beans over white rice for a traditional pairing, or use them as a base for tacos, as a filling for burritos, or as a side dish with a main course.

### Tips:
- **Timing Flexibility**: The beauty of using a slow cooker is that it’s very forgiving. If you need to extend the cooking time slightly due to schedule constraints, the beans will generally continue to improve in flavor.
- **Overnight Option**: You could start the slow cooker before going to bed and have the beans ready for a reheat at lunch.

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### Ingredients:
- **1 pound dried black beans**, soaked overnight and drained
- **1 large onion**, finely chopped
- **1 green bell pepper**, finely chopped
- **3-4 cloves garlic**, minced
- **2 tablespoons olive oil** (for sautéing the vegetables)
- **2 teaspoons Sazón Goya** or to taste
- **1 bay leaf**
- **1 teaspoon ground cumin**
- **1 teaspoon dried oregano**
- **2 tablespoons white vinegar** or apple cider vinegar
- **Salt and black pepper** to taste
- **4 cups water** or as needed (adjust depending on the desired thickness)
- **Fresh cilantro**, chopped (for garnish)
- **1 tablespoon sugar** (optional, for balance)

### Instructions:

#### Prepare the Sofrito:
1. **Sauté Vegetables**:
   - In a skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper and sauté until they are soft and translucent, about 5-7 minutes.
   - Add the minced garlic and sauté for another 1-2 minutes until fragrant.

#### Assemble in Slow Cooker:
2. **Combine Ingredients**:
   - Transfer the sautéed vegetables to the slow cooker. Add the drained black beans, Sazón Goya, bay leaf, cumin, oregano, and water.
   - Stir to combine all the ingredients evenly.

3. **Cook**:
   - Cover and set the slow cooker to low. Cook for 8-10 hours, or until the beans are tender and the flavors are well melded. If during cooking the beans seem too dry, add a little more water.

#### Finish and Serve:
4. **Final Seasoning**:
   - Stir in the vinegar, add salt and pepper to taste, and sugar if using. Adjust these final seasonings based on your preference.
   - Remove the bay leaf.

5. **Garnish**:
   - Garnish with freshly chopped cilantro just before serving.

6. **Serving Suggestions**:
   - Serve the black beans over white rice for a traditional pairing, or use them as a base for tacos, as a filling for burritos, or as a side dish with a main course.

### Tips:
- **Timing Flexibility**: The beauty of using a slow cooker is that it’s very forgiving. If you need to extend the cooking time slightly due to schedule constraints, the beans will generally continue to improve in flavor.
- **Overnight Option**: You could start the slow cooker before going to bed and have the beans ready for a reheat at lunch.

This slow cooker approach should give you flavorful, deeply developed Cuban black beans with minimal active cooking time and great results. Enjoy your cooking!