Ready in 6 hours
Cubans love black beans and rice. They flavor it with onion, garlic, lime and other spices. It simmers for several hours in a slow cooker to blend the flavors together and then usually served alongside Cuban-style rice.
"Tastes great but the beans never quite softened. For those of you in latitudes that have a hard time using dried beans in a crockpot, I'd add the step of over night soaking to the beginning of the recipe."- susanwillowarnold
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1. Rinse beans. In a large saucepan, combine beans and 4 cups water. Bring to boiling; reduce heat. Simmer for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.
2. Place beans in a 3 1/2 to 4 quart slow cooker. Add broth, onion, bay leaves, jalapeno peppers, garlic, cumin, lime peel, lime juice, salt and black pepper. Cover; cook on low heat setting for 10 to 12 hours or on high heat setting for 5 to 6 hours. Remove bay leaves. Mash beans slightly.
3. Serve beans with hot cooked Cuban-style rice. If desired, garnish with cilantro and serve with jalapeno pepper slices and lime wedges.
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IsaP 2 months agoReally good and super-easy.
Liacosta 2 months agoThis isn't remotely close to how you make Cuban frijoles negros.
Jaxlin19 7 months agoExcellent! My Cuban kids loved it... Their grandma used to make it for them, mixed with rice-'congri'? And it reminded them of her recipe thanks and I will definatley be making it again!!! :)
Erincpeters 1 year agoyum!
mimiskitchen5 1 year agoDelicious! My kids enjoyed it and they are picky!!! Serve over white rice, mmmm!
susanwillowarnold 1 year agoTastes great but the beans never quite softened. For those of you in latitudes that have a hard time using dried beans in a crockpot, I'd add the step of over night soaking to the beginning of the recipe.
littlemissriya 1 year agoGood recipe. I served this over white rice.
CookingPassion 4 years ago[I posted this recipe.]