the_information_nexus/food_related/beans/black_beans.md

Authentic Slow-Cooker Cuban Black Beans

Introduction

Cuban black beans, or "frijoles negros," are a staple in Cuban cuisine known for their rich, savory flavor and creamy texture. This slow-cooker version simplifies the traditional stovetop method while maintaining the authentic taste. Perfect for busy schedules, these beans develop deep flavors over hours of gentle cooking, resulting in a dish that's both comforting and packed with nutrition.

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
• Salt and black pepper to taste
• 4 cups water or as needed (adjust depending on the desired thickness)
• Fresh cilantro, chopped (for garnish)
• 2 tablespoons white vinegar or apple cider vinegar (optional, for balance)
• 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.
• Texture: For a thicker consistency, you can mash some of the beans against the side of the slow cooker towards the end of cooking.
• Freezing: These beans freeze well. Consider making a large batch and freezing portions for quick future meals.

Enjoy your authentic slow-cooker Cuban black beans!

---

Authentic slow-cooker Cuban black beans

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
• Salt and black pepper to taste
• 4 cups water or as needed (adjust depending on the desired thickness)
• Fresh cilantro, chopped (for garnish)
• 2 tablespoons white vinegar or apple cider vinegar (optional, for balance)
• 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.

---

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!