Tasty Tuesday-Cuban Black Beans
Cuban Black Beans (Slow Cooker Method)
Yield: 6 ½-cup servings
2 cups dried black beans
1 teaspoon salt to taste
3 cloves garlic, minced
1 large onion, sliced
2 teaspoons Bakon® Hickory Smoke Seasoning
Sort beans, removing unwanted beans. Wash beans and then place in 6 cups water or vegetable broth slow cooker.
Let soak 8 hours.
Pour off water, rinse and replace beans in the slow cooker.
Add remaining ingredients.
Add enough water to cover beans.
Cook on low overnight or on high for 6 hours.
Enjoy and Bon Appétit!
Need a Faster Method? After sorting beans, place in a pressure cooker and bring beans to a boil. Boil for 2 minutes and then turn off heat. Allow to soak for 2 hours. Pour off water from beans and rinse. Place beans back in the pressure cooker. Add enough water to cover beans. Add remaining ingredients. Place lid (and jiggler, if applicable) on pressure cooker and heat over medium-high heat until jiggler starts jiggling. Reduce heat to medium or medium-low (just enough to keep the jiggler moving) and cook for 20-30 minutes. Remove from heat and run cool water over cooker until pressure is released. If you have an electric pressure cooker (such as an Instant Pot®), after soaking the beans, cook beans on the high pressure setting for 25 minutes, using slow-release method.
Nutritional Facts per ½-cup:
Fat 0 g
Cholesterol 0 mg
Sodium 393 mg
Carbohydrates 16 g
Fiber 8 g
Protein 8 g
Vitamin D 0 mcg
Calcium 49 mg
Iron 2 mg
Potassium 413 mg
Interested in more tasty recipes?
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