Author Notes
This recipe is great served now over rice topped with pickled spicy corn and a fried egg. The beans freeze well or keep long enough in the fridge to use as the base of a Cuban black bean soup or burritos later in the week. —Sarah Cross
Ingredients
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1
Large White Onion
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2 cups
Dried Black Beans
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2 cups
Low Sodium Chicken Broth
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2 cups
Low Sodium Veggie Broth
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2-3 cups
Water
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3
Bay Leaves
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1 teaspoon
Dried Oregano
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1 tablespoon
Ground Cumin
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4
Serrano Peppers
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3
Poblanos
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4
Garlic Cloves
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Salt & Pepper to Taste
Directions
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Pick through dried beans to clear any bad beans or rocks - place them in the slow cooker with heat on high.
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Add the broth and 2 cups of water to start. You can add more water later if your beans really soak it up.
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Cut the onion and serranos in half and place in the slow cooker (these can easily be fished out before the beans are served).
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Add the whole garlic cloves, oregano, cumin, bay leaves, black pepper, and at least 1 tsp of salt (you can add more to taste after the beans are done cooking).
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Dice the poblanos and add to the slow cooker.
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Allow beans to cook on high for 4-5 hours. Older beans may take longer.
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