A truly authentic, delicious, and simple recipe for Cuban Black Beans made in the slow cooker. Even better when eaten on the second day...a perfect make-ahead meal.
Rinse beans with water, picking out any debris. Place into slow cooker. Add the 6-7 cups of water.
In a medium-sized skillet, heat olive oil over medium heat. Once warm, add chopped green pepper and onion. Cook for 4-5 minutes until slightly softened.
Lower the heat to medium-low and add oregano, cumin, bay leaf, garlic, and 1 teaspoon salt. Cook for 2-3 minutes more. Add sauteed mixture to slow cooker along with another 2 teaspoons salt.
Cook on low setting for 6-7 hours or until beans are tender. Time may vary according to different slow cookers.
Remove bay leaf and discard. Using a slotted spoon, measure out 1 cup of beans from slow cooker (they should be very tender). Place on a plate and mash well with a fork (this will help thicken the beans). Add mashed beans back to slow cooker and stir gently.
Stir in vinegar and sugar and taste to check seasonings. Add more salt, if needed.
Serve over rice.
Make sure you use fresh beans. Old beans will not soften, even after many hours of cooking.
Slow cookers vary in how quickly they cook. Mine cooks these beans in 6 hours, but it may take an extra hour or so in different cookers.
These beans are even better and have a creamier consistency one day after cooking. Store in the refrigerator for up to 5 days and reheat in the microwave until warm.
These freeze well tightly covered.