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Black Beans

Reviewed: Jan. 19, 2014
Best black beans I have ever tasted. I omitted the green pepper (just a personal preference as green pepper just doesn't seem to agree with my stomach). Didn't soak ahead of time, just put them right in the crock pot as one reviewer suggested. Added salt from the start as suggested by the same reviewer. After 6-8 hours on low, beans were still "crunchy". Added 1 cup additional water and cooked for another 8 hours over night. Beans were perfectly cooked and tender. Stirred in white wine, vinegar and olive and cooked down a bit and the end result is really fantastic. Keep in mind that you are adding a full cup of liquid at the end. Therefore, you probably want the beans to have cooked down considerably before the last step.
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