Author Notes
My grandfather is from Cuba, and brought us this recipe, which we love and use often in many forms and variations. Delicious, simple, and easy, it's been a huge hit among friends and family across generations. It's perfect for making ahead or making extra; the longer it spends in the crock pot (up to 12 hours!) the better, and freezes well. —Steph Avalos-Bock
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Ingredients
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1 pound
dried beans: black, small red, or garbanzos
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3-4 tablespoons
olive oil
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4
garlic cloves, pressed
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1-2
onions, chopped
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3
bell peppers, chopped
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15 ounces
tomato sauce
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1-2
bay leaves
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1 tablespoon
oregano
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1-2 tablespoons
honey or vinegar
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salt
to taste
Directions
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Soak and cook the beans with 1 tbsp salt. Overnight in the crock pot is easiest. Discard the cooking water; return beans to crock pot. (Note: you can use canned beans and skip this step to save time. Just be sure to adjust the salt accordingly.)
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Saute the garlic in olive oil for a minute; add onion and green pepper. Cook 5-10 minutes until soft, adding salt to taste.
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Add tomato sauce, bay leave(s), and oregano. Cook 10-15 minutes, until sauce darkens slightly. Taste and correct seasoning.
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Add tomato mixture (we call this the soffritto) to the beans in the crock pot and cook on high about 6 hours or on low 8+ hours. (You can also make this on the stove and eat if after about 2 hours, but it's much better if you give it more time.)
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When done, add vinegar if using black beans, or honey if using small red beans, to taste.
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Serve with steamed rice, white or brown.
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