Slow-Cooker Cuban-Style Black Beans
These slow-cooker beans are super flavorful and tender. To save time, process the garlic cloves in a small food processor instead of mincing them by hand. You can also make this a day ahead and refrigerate overnight to give the flavors more time to mingle. Garnish with fresh cilantro leaves, if desired.
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.