I was inspired to make these black beans by a Lourdes Castro recipe in a recent Food & Wine. Always looking to simplify, I streamlined the recipe, added the slow cooker for timing flexibility and tweaked a few seasonings. I’m unsure if these still qualify as “Cuban” black beans, but they are rich and slightly sweet and pair great with tortillas, sour cream and the chile verde I posted earlier in the summer.
Soak some beans tonight and you can get these cooking tomorrow. (If you want to cook them now, you can Quick Soak your beans in about an hour. See details here for “Overnight Soak” and “Quick Soak”.)
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Amy’s Kitchen Coach Tips
- These beans get better with a little time on them, so they are great to make in advance of when you want them. Store in the refrigerator for a few days.
- If you have a little fresh oregano, throw a few sprigs into the bean cooking when you add the molasses.
- Serve these beans with tortillas as a main dish or as a side to accompany chile verde, carnitas, or other grilled meat or seafood.
