Spicy Slow Cooker Cuban Black Beans
by Susan R-H
Serves 6-8
1 pound dried black beans
1 Tablespoon plus 1 teaspoon olive oil
1 large yellow onion, medium dice
3 cloves garlic, minced
Kosher/sea salt and fresh ground pepper
2-3 chipotles in adobo, minced
3 teaspoons fresh ground coriander
2 teaspoons dried Mexican oregano
2 cups stock (I used pork stock in a box)
1 6-8 ounce meaty ham hock
Water
As with all dried legumes, it is important pick through and thoroughly rinse the black beans, looking for small pebbles or other foreign bits that may be present. Place the beans in a large bowl and cover with cool water, covering the beans by at 2 inches. Allow the beans to soak overnight.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic. Sauté until the onions are translucent and soft, approximately 5-7 minutes. Season with salt and pepper to taste and transfer the mixture to the Hamilton Beach Set & Forget 6 Quart Slow Cooker. Drain and rinse the beans, shaking off the excess water. Add the beans, chipotles, coriander, oregano and stock to the slow cooker and stir to combine. Taste the cooking liquid to check the salt level. Add additional salt to taste if needed, but remember, the ham hock is smoked and will release a bit of salt as it slow cooks among the beans. Nestle the ham hock in the middle of the beans and add water to cover the beans by no more than 3/4”. Adding too much water at this point could cause the beans to remain “soupy” after they become tender. You can add additional water periodically as needed. It is important not to dilute the flavors at the start of cooking. Set the slow cooker to the high setting and plan on a cooking time of approximately 5 hours. Remove the ham hock, cover and let it cool. Gently remove all of the lean meat from the ham hock. Mix the meat back into the beans, discarding the fat, bones and skin.
Serve in a warmed bowl as a side to your favorite Cuban main dish.
1 Tablespoon plus 1 teaspoon olive oil
1 large yellow onion, medium dice
3 cloves garlic, minced
Kosher/sea salt and fresh ground pepper
2-3 chipotles in adobo, minced
3 teaspoons fresh ground coriander
2 teaspoons dried Mexican oregano
2 cups stock (I used pork stock in a box)
1 6-8 ounce meaty ham hock
Water
As with all dried legumes, it is important pick through and thoroughly rinse the black beans, looking for small pebbles or other foreign bits that may be present. Place the beans in a large bowl and cover with cool water, covering the beans by at 2 inches. Allow the beans to soak overnight.
Heat the olive oil in a large skillet over medium heat. Add the onion and garlic. Sauté until the onions are translucent and soft, approximately 5-7 minutes. Season with salt and pepper to taste and transfer the mixture to the Hamilton Beach Set & Forget 6 Quart Slow Cooker. Drain and rinse the beans, shaking off the excess water. Add the beans, chipotles, coriander, oregano and stock to the slow cooker and stir to combine. Taste the cooking liquid to check the salt level. Add additional salt to taste if needed, but remember, the ham hock is smoked and will release a bit of salt as it slow cooks among the beans. Nestle the ham hock in the middle of the beans and add water to cover the beans by no more than 3/4”. Adding too much water at this point could cause the beans to remain “soupy” after they become tender. You can add additional water periodically as needed. It is important not to dilute the flavors at the start of cooking. Set the slow cooker to the high setting and plan on a cooking time of approximately 5 hours. Remove the ham hock, cover and let it cool. Gently remove all of the lean meat from the ham hock. Mix the meat back into the beans, discarding the fat, bones and skin.
Serve in a warmed bowl as a side to your favorite Cuban main dish.
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