Slow-Cooker Cuban-Style Black Beans
Sort and wash the beans according to the package directions. Stir together the beans, chicken stock, water, onion, green bell pepper, and bay leaf in a 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 10 hours. Discard the onion, bell pepper, and bay leaf.Advertisement
Meanwhile, heat the oil in a medium skillet over medium. Add the red bell pepper and garlic, and cook, stirring often, until very tender, about 8 minutes. Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds. Add the tomato paste, and cook, stirring often, until darkened, about 1 minute. Stir the skillet mixture into the beans. Stir in the cilantro and salt.
Multicooker Directions: In Step 1, stir together the washed beans, chicken stock, water, onion, green bell pepper, and bay leaf in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beans are tender, about 10 hours. Discard the onion, bell pepper, and bay leaf. Complete Step 2.