Soaking is also said to help with the aforementioned gas. Do black beans have to be soaked before cooking? The answer is no, but it can speed up the cooking time.And I’m pretty sure you’re going to mad that it took me years to publish the recipe! Tips for making black beans from scratch You’re going to love the thick, piquant sauce and the tender bite of the beans. But we use these beans in just about any recipe that calls for black beans. Then we freeze the leftovers to pair with other dinners like our chicken enchiladas or shrimp tacos. It’s super satisfying this way and really hits the spot when the weather is chilly. The first day we make these crockpot black beans, we eat it over rice. I mean, it’s hard to go wrong when your beans are swimming in a delicious broth! There is a creaminess to these Latin style beans because they are simmered with vegetables that break down in the sauce, thus thickening and flavoring the stew. The rest of the ingredients are more like standard Cuban frijoles negros….onions, garlic, bay leaves, jalapeno, cumin, cilantro, vinegar and bacon. I add it to my enchilada sauce and just about any Latin American dish that might contain beans because I don’t need to feel bloated. It’s said to be an antidote to the gassy effect of beans. This recipe also calls for epazote, an herb from Central America that is commonly used in Mexican cuisine. It’s a trick I’ve picked up from Puerto Rican cuisine and obviously, it’s much healthier way to make your dishes sweet. I’ve used sweet bell pepper and butternut squash to replace the sugar present in many recipes. It’s inspired by our trips to Puerto Rico and our favorite Cuban and Mexican restaurants, pulling together my favorite elements from each cuisine and melding them together into one all purpose recipe. You could say that twice for these beans! However, I really struggled with what to call this recipe because these black beans aren’t really Cuban, Puerto Rican or Mexican but instead fusion. One of the reasons we love it so much is homemade beans are super flavorful. Because of this flexibility we eat these black beans all the time! Just like our chorizo beans recipe, it’s a versatile dish…great as a main course, side dish or topping. I’m so sorry I’ve kept this recipe a secret from you because you’re going to love it and wonder why you haven’t been making beans from scratch all along! Kevin and I have been making these slow cooker black beans for years now. Each new recipe and restaurant challenged my dislikes and over the years I’ve come to love many ingredients I never would have eaten in my youth. Working in the restaurant industry certainly helped, but so did my love of all things Martha Stewart and the influence of Kevin and his family. “I hate beans” in turn became a common refrain over the years as I refused to eat beans.Īlas, times change! In my 20s I became an adventurous eater. In this version, Donald says “I hate beans” which is the only lesson I appeared to learn from the book. Of course, it was Disney’s twisted version of a fairy tale in which everything seems more pleasant but the moral of the story is totally lost. When I was just a wee thing, she read to me Mickey and the Beanstalk over and over. Most of the time, I’ll take the blame for my food preferences and dislikes, but on this account, I blame my mom. There was a time when I wouldn’t eat beans at all…not in chili, not on tacos and certainly not as a stew on rice. These slow cooker black beans have become one of my favorite recipes which seems crazy to say now.
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