crockpot cuban black beans

A different spin on serving black beans. This can be served as a side or as a meal.

These beans have a slight spicy kick and are very filling.  You can serve this over rice for an elegant dinner or crush some tortilla chips on top for a less formal meal.

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Courtesy of My Recipes

Ingredients:

  •  1 pound dried black beans
  • 2 cups water
  • 2 cups vegetable broth
  • 2 cups chopped onion (about 1 large onion)
  • 1.5 cups chopped red bell peppers
  • 1 cup chopped green pepper
  • 2 Tbsp olive oil
  • 1.5 tsp sea salt
  • 2 tsp fennel seeds,  crushed
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 Tbsp red wine vinegar
  • 2 (10 oz) cans diced tomatoes with green chilis,  drained

Instructions:

  1. Sort and wash beans, place in large bowl.
  2. Cover with water to 2 inches above beans.
  3. Let stand for 8 hours.
  4. Drain beans and transfer to slow cooker.
  5. Add 2 cups water and the next 10 ingredients (through oregano).
  6. Stir well.
  7. Cover and cook on HIGH for 5 hours or until beans are tender.
  8. Stir in vinegar and tomatoes.
  9. Serve over brown rice, if desired.
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