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
about 6 cups
Large White Onion
Dried Black Beans
Low Sodium Chicken Broth
Low Sodium Veggie Broth
Salt & Pepper to Taste
In This Recipe
Pick through dried beans to clear any bad beans or rocks - place them in the slow cooker with heat on high.
Add the broth and 2 cups of water to start. You can add more water later if your beans really soak it up.
Cut the onion and serranos in half and place in the slow cooker (these can easily be fished out before the beans are served).
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).
Dice the poblanos and add to the slow cooker.
Allow beans to cook on high for 4-5 hours. Older beans may take longer.