Slow Cooker Cuban Black Beans (Frijoles Negros)

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  • 1 pound dried black beans, sorted and rinsed
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and diced
  • 2 bay leaves
  • 1 teaspoon cumin
  • 1 (15-ounce) can coconut milk
  • 3 cups vegetable stock or water
  • 1 tablespoon sherry vinegar
  • 1 to 2 teaspoons salt
  • Pepper, to taste
  • 3 tablespoons chopped fresh cilantro


Cover beans with 3 inches cold water and soak overnight. Drain and rinse.

Add beans, vegetables, spices, coconut milk and stock or water to a slow cooker. Cover and cook on High for 6 hours or Low for 8 hours.

Stir in vinegar, salt and pepper; let simmer, uncovered, for 30 minutes. Stir in cilantro before serving.

Special notes:

This recipe is sized for either a 4- or 6-quart slow cooker.

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