CUBAN STYLE BLACK BEANSAdapted from The Biggest Book of Slow Cooker Recipes, Better Homes and Gardens, September 2002. These beans need to cook for either 10 hours on low heat or 5 hours on high heat, so you need to plan ahead. To make it easy in the morning, prepare the ingredients the evening before and refrigerate. 1 1/2 cups dried black beans 3 cups broth (vegetable, chicken or beef) 1/2 cup water 1 small onion chopped 1 fresh jalapeno pepper, seeded and diced or 1/4 tsp dried red pepper flakes 4 cloves garlic, minced 2 bay leaves 2 tsp ground cumin 2 tsp finely grated lime peel 3/4 tsp salt 1/2 tsp black pepper OPTIONAL:Serve over brown or white rice. Sprinkle fresh cilantro and cheese over the top. Top with non-fat plain yogurt, diced tomatoes and/or avocado. Rinse beans in a colander with water. In a large pot, combine rinsed beans and 4 cups water. Bring to a boil and reduce heat. Simmer beans uncovered for 10 minutes. Cover, remove from heat and let stand for one hour. Drain and rinse beans. Place the beans in a 3 1/2- 4 quart slow cooker. Add all other ingredients. Cover and cook on the low setting for 10-12 hours or for 5 hours on the high setting. Remove the bay leaves, mash beans slightly (if desired).
|
