Cuban Black Beans

2 cups
dried black beans, soaked over night
3 cloves
garlic, chopped
10 oz
diced tomatoes and green chilis
1
onion, diced
1/2 tsp
oregano
1/2 tsp
cumin
1
bay leaf
1/4 tsp
red pepper flakes
4 cups
water
1 1/2 tsp
salt
1/2 cup
cilantro, chopped
a dash
pepper
  1. Rinse the beans, remove unwanted bits, and soak in a large bowl covered with about 1 inch of water for as long as possible, about 12 hours (pro-tip:soaking the beans will hasten cook time, as well as breakdown the compounds that can cause discomfort after consuming beans).

  2. In a slow cooker, combine the drained beans, chopped garlic cloves, diced tomatoes and green chilies, diced onion, oregano, cumin, bay leaf, red pepper flakes, and 4 cups of water, and stir.

  3. Cook on low for 5-7 hours, until the beans are soft but still hold their shape. Season with salt, black pepper, and chopped cilantro, stir, and serve.

  4. Quick and Easy Option:

    Cuban Black Beans
    Cuban Black Beans
    Ready In: 19 hours | Prep: 12 hours | Cook: 7 hours | Servings: undefined

    Ingredients
    2 cups dried black beans, soaked overnight
    3 cloves garlic, chopped
    10 oz diced tomatoes and green chilis
    1 onion, diced
    1/2 tsp oregano
    1/2 tsp cumin
    1 bay leaf
    1/4 tsp red pepper flakes
    4 cups water
    11/2 tsp salt, or to taste
    black pepper, to taste
    1/2 cup cilantro, chopped
    Directions
    Rinse the beans, remove unwanted bits, and soak in a large bowl covered with about 1 inch of water for as long as possible, about 12 hours (pro-tip:soaking the beans will hasten cook time, as well as breakdown the compounds that can cause discomfort after consuming beans).
    In a slow cooker, combine the drained beans, chopped garlic cloves, diced tomatoes and green chilies, diced onion, oregano, cumin, bay leaf, red pepper flakes, and 4 cups of water, and stir.
    Cook on low for 5-7 hours, until the beans are soft but still hold their shape. Season with salt, black pepper, and chopped cilantro, stir, and serve.
    Quick and Easy Option
    Place a medium-sized pot over medium heat. Add oil or butter to the pot and diced onion. Cook for about 5 minutes, until translucent. Add minced garlic and cook for 2-3 minutes, until fragrant. Add canned beans with the liquid, diced tomatoes and green chilies, oregano, cumin, bay leaf, and red pepper flakes. Stir to combine, reduce heat to medium-low, and simmer for about 15 minutes, until flavors combine.

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