Cuban Black Beans in the Crockpot

Hubby loves to cook some of the Cuban foods he grew up eating. We eat rice and beans on a regular basis. He never makes black beans and I decided to give this recipe a shot. Since we don’t have a pressure cooker, I adapted the original recipe for the crockpot. Most crockpot recipes really can be cooked all day. This isn’t one of those recipes. If you let it cook all day, the beans will become mushy.

The Sazon completa (aka Complete Seasoning) is necessary to bring out the flavor of the beans. It really makes this dish. You can probably find it near the Spanish foods at your grocery store. Ours sells little packets of the seasoning which is perfect.

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Cuban Black Beans

Yield: 8

Ingredients:

1 pound dried black beans
8 cups water
2 Tbsp olive oil
6 slices of good-quality bacon, chopped into 1 inch pieces
1 1/2 cups chopped onion
1 1/2 cups chopped green bell pepper
4 cloves garlic, minced
Olive oil for sautéing
1 Tbsp Sazon completa
1 Tbsp ground cumin
2 bay leaf
1/2 cup dry cooking wine
2 Tbsp white wine vinegar
Chopped cilantro for garnish
Salt & pepper to taste
1/2 tsp baking soda

Directions:

Pick over the beans carefully and rinse well. Combine dried black beans with water in crockpot. Cover and let stand overnight. Make sure the water is covering the beans.

The next day, cook the beans on low for 4 hours.

Prepare the sofrito: Add a tablespoon of olive oil to a medium-heat frying pan and sauté the bacon slices until par-crispy. Then remove the bacon and add the onions and bell peppers. Cook until translucent and add the chopped garlic and cook for an additional minute. Season with salt and pepper.

When the beans have cooled slightly, add the sofrito, bacon pieces, cumin, sazon complete, vinegar, cooking wine, baking soda and bay leaves. Cook on low heat for another hour, stirring occasionally. Add additional salt and pepper to taste.

Remove the bay leaves & garnish with chopped cilantro and serve the frijoles negros over white rice.

Recipe adapted from Mrs Regueiro's Plate

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8 Responses to “Green Bean Casserole”

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    1
    One Particular Kitchen — December 18, 2009 at 1:48 pm

    There is absolutely a time and place for everything! I totally agree. This is such a classic dish, and you’ve made it beautifully. 🙂

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    2
    Joe — December 18, 2009 at 6:43 pm

    Such a great dish. My only complaint is when people use canned green beans. The taste and texture can be killed with canned green beans. I don’t like to hear my green beans screeching while I chew them.

    This picture looks delicious, by the way.

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    3
    nutmegnanny — December 18, 2009 at 7:29 pm

    I love green bean casserole. It’s one of my favorite holiday recipes. Sometimes we spice things up and add browned ground beef to the green bean mixture and top it with mashed potatoes. This makes it more like a dinner casserole and then I can justify eating plates and plates of it…hahaha.

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    4
    oneordinaryday — December 18, 2009 at 9:04 pm

    Ya know, this looks good, but I’ve never been anywhere this was served. Seems I might be missing out?

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    5
    Jen — December 19, 2009 at 1:14 am

    I completely agree with Joe. I always use fresh or frozen green beans.

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    6
    Karen - Mommy to four sweeties — December 19, 2009 at 6:25 pm

    We make this every year too at Thanksgiving and Christmas.My 4 kids hate mushrooms so we use cream of celery or cream of chicken.

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    7
    Faith — December 20, 2009 at 2:11 pm

    I completely agree, this recipe is perfect (and very nostalgic) just the way it is on the package. It just wouldn’t feel like a holiday meal without this dish!

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    8
    Dorothy — December 20, 2009 at 2:53 pm

    This is one of my favorite holiday side dishes! Canned green beans, soup, and all! I agree with you about having the time and place for such ingredients; it’s such a classic and familiar recipe.

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