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Published: . Last Updated: by: Ginny McMeans
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Slow Cooker Cuban Black Beans Recipe is a flavorful and versatile staple that can be used as a side dish and served with rice. Super simple preparation and then the crockpot takes over.
There are a lot of recipes for beans made from scratch on my blog. Ones like Perfect Barbecue Baked Beans or Slow Cooker Navy Bean Soup but this time around I thought I'd make it super easy.
This time the recipe is from canned beans. It makes life very easy when you can throw a few items in the slow cooker and walk away. Busy people need a break.
Sometimes you just don't want to deal with a huge batch either. I know you can freeze them but sometimes the freezer is full! Like right now at my house.
Or the freezer containers are all used up. Like right now at my house. I really do try to keep ahead of that but everything got away from me lately with a lot of extra food.
Table of Contents
Black Beans are Protein Packed
Unbelievably, a cup of black beans is 15g of protein. I repeat, 15 grams.
Not only that, beans have lots of fiber.
There are Omega 3 and Omega 6 fatty acids.
NO cholesterol or sugar.
11 minerals including around 30% of your daily minimum requirements of magnesium.
7 vitamins and even more. Black Beans are good!
So ... back to easy tasty beans. Sometimes my freezer gets full just from day to day living too. So this recipe is so that you can have a simple and delicious meal with no extra planning.
I don't want to put the reigns on you though. If you'd like to have more of these slow cooker Cuban black beans then, by all means, double the recipe. That's easy to do too.
Before I explain about Cuban Black Beans let me slip in a photo right here of Slow Cooker Navy Bean Soup I mentioned above.
What are Cuban Black Beans?
Cuban Black Beans Recipe is popular in all of the surrounding areas of the Caribbean Sea, In the Latin American Countries from Cuba to Venezuela to Mexico.
The recipe always contains base flavors and in this case it onions, garlic,and jalapeño.
Sometimes Cuban black beans are served with rice.
They're a great side dish staple that can be made in a larger quantity because they freeze really well.
There's no oil, sautéing or sauces to make. Everything is added to the slow cooker and turned on low. High in protein and versatile.
Absolutely. You don't even need to presoak the beans because black beans are thin skinned.
You will need to cover the beans with water in a large stockpot. Bring to a boil then turn down to simmer for an hour. Watch, and if the water cooks down add 2 cups of water and continue to simmer.
While the beans are cooking, sauté the onions in some oil for about 10 minutes. Add the garlic and jalapeño the last couple of minutes.
After the hour is up for the beans add about 1 cup of the cooked beans to the skillet and mash into the onions. Just a little.
Add the skillet mixture to the large pot of beans and cook another hour. Add water as needed.
Add the cider vinegar and spices. Cover pot and simmer about 15 to 30 more minutes. The final product will not be soupy.
As you can see there is a lot more hands-on preparation for making the beans from scratch. But they sure are good.
📋 Recipe
Slow Cooker Cuban Black Beans Recipe
Ginny McMeans
Slow Cooker Cuban Black Beans Recipe is a nutritious staple that can be used as a side dish and served with rice.
But research now suggests that one tough ingredient shouldn't be cooked in the slow cooker at all — beans. All beans contain a compound called “phytohaemagglutinin,” also called PHA, or kidney bean lectin.
Freezing your extra canned beans should be fine. In fact, I often make a big batch of chili (using canned beans), and then freeze some of it with no change in quality. Simply store your extra beans in a heavy plastic container or plastic freezer bag and use within 6 months.
Since most slow cookers do not reach the boiling point (212°F), beans prepared in them without soaking and cooking them first will carry the toxic lectin. (And no need to worry about canned beans; they've already been prepared properly.)
Cooking dried beans in a slow cooker is incredibly convenient. Just throw them in with a bit of a broth and several hours later you'll be rewarded with some creamy and tender legumes. But if you try this method with red kidney beans, you risk giving yourself a severe case of food poisoning.
Dried beans typically have a moisture content of around 16%. However, as they age, moisture evaporates, giving pectin time to age and harden the skin. These beans can often take much longer to soften while soaking and cooking, up to twice the time!
During freezing, an expansion occurs with the formation of ice crystals causing cell wall rupture. Therefore, the texture of frozen fruits and vegetables is usually softer after thawing when compared to unfrozen product.
But, over time, fresh produce loses much of its nutrients. This happens simply because they are slowly expiring, it's natural. However, there's a way to retain their nutrients for another time: freezing.
Simply drain and rinse your beans, place them inside a freezer bag or a reusable, freezer-safe container and fill with water so the beans are fully covered. Then, seal the bag or container, label it with the date and stick them in freezer for up to six months. When you're ready to use them, simply thaw and drain!
Store unused dry beans in a resealable plastic bag or tightly covered, non-metal container for up to one year. Store cooked beans in a covered container that is not made from metal in the refrigerator for 3 to 4 days or in the freezer for up to 6 months.
Blanching green beans before freezing helps them to retain that beautiful green color and crisp texture when you go to enjoy them. Skipping this step might result in your beans having a mushy texture once defrosted.
Get cooking: Turn your slow cooker on, and cook your beans on low for 6 to 7 hours or on high for 3 ½ to 4 hours. Check on the beans an hour or so before the end of the suggested cooking time to gauge how they are progressing. You want the beans to be firm but soft, and definitely not mushy!
Cornstarch, potato starch, and chickpea flour are a couple of pantry-friendly ways to thicken soups, stews, and sauces in the slow cooker. Just a tablespoon or two of any — added towards the end of cooking — will thicken sauces especially well.
Canned beans are packed in a solution of water, salt, and starch. That solution can leave a glossy film on the beans, interfering with not only mouthfeel (slimy beans are a little off-putting), but also the ability of the beans to cling to other ingredients in the dish and absorb those flavors.
Place soaked beans in crock pot. Add any seasonings: salt and pepper, garlic, jalapenos, onions (to taste). Cover with water by about 2 inches. Cook on low for 8 hours or high for 6 hours.
There's a clear winner here: to cook the non-soaked beans, all you have to do is add water and go. They softened up in less than an hour and a half—a mere 20 minutes longer than the soaked beans' 1 hour cook time. And it meant that I didn't have to worry about remembering to soak them the night before.
Introduction: My name is Frankie Dare, I am a funny, beautiful, proud, fair, pleasant, cheerful, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.
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