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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
Makes about 6 cups
- 1 Large White Onion
- 2 cups Dried Black Beans
- 2 cups Low Sodium Chicken Broth
- 2 cups Low Sodium Veggie Broth
- 2-3 cups Water
- 3 Bay Leaves
- 1 teaspoon Dried Oregano
- 1 tablespoon Ground Cumin
- 4 Serrano Peppers
- 3 Poblanos
- 4 Garlic Cloves
- Salt & Pepper to Taste
- 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.
- This recipe was entered in the contest for Your Best Recipe for Now and Later