"Black bean stew served with rice and desired meat dish. Makes large servings." — Ivis
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dry black beans, soaked overnight
green bell pepper, chopped
white cooking wine
distilled white vinegar
I actually use this recipe to cook most of my dry beans (black, red/kidney, pinto). I then use the beans in things like burritos, enchiladas or smother rice with them. No soaking! Just put them in the crock pot for 4-8 hours and let them cook. They always come out just right! Sometimes I omit the wine, vinegar and bellpeppers (just a personal preference, but it's okay w/them). The beans have a "mexi-type" flavor. I didn't have a problem with "tough" beans...but if you are skeptical, leave the salt out! **UPDATE**: I've made this recipe MANY times now and I truly appreciate this recipe! I've used it to cook beans for several other recipes on this site that require "canned beans" as well as fresh. The beans freeze nicely for later use. This is a great BASIC recipe that allows you to add as many or as few extras to it and it's still good. You can even use balsamic vinegar instead of distilled vinegar. The best part is that this is SO healthy! It has no additives or preservatives (you can barely find that these days)and it cost pennies to make!! One crockpot of these beans can make a few different meals! ENJOY
Beans that are salted during the cooking process become tough. . .that's what happened here. They never did soften even after hours of cooking. . .and cooking. . .and cooking. Taste was marginal.
tasted almost like my aunt china's cuban black beans ( morros ). almost. would have benefitted from some tomato sauce and recao ( cilantro ) to really warm the cuban soul. still, it wasn't that bad at all.
These beans were delicious until I added the vinegar and wine. Leave those two out and these beans get 5 stars!
I thought this was a good recipe. I made a few alterations. I used 1 can of Black Beans, drained, and no salt. I sautéed the onions and green peppers in Olive oil. Then I added everything else. I used 2 Tablespoons of Apple Cider Vinegar, and 2 Tablespoons of Molasses. Served this to some friends, and there wasn't any leftover.
I would give this a 4.5 if I could. It was very good but I didn't add the last 3 ingredients: wine, vinegar, and oil.
The taste of this is decent, but Sheepcrk is right--you can't salt it if you use dry beans. This would be fine with canned beans, or adding the spices later, but it takes over five hours of boiling as-is. It's worth making if you do use canned, though, and since the flavor isn't particularly strong, it makes a nice, mellow side dish for pretty much any meal.
Very easy...as GAPEACH12 wrote, I will also use this recipe for all of my bean dishes and I did not need to soak them. Great taste!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 46
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