Slow-Cooker Cuban-Style Black Beans
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.