This is a tasty revision of a recipe I got from a Vegetarian Slow Cooking cookbook by Joanne Rachor. The twist I added was the taco seasoning. Just throw everything in the slow cooker and enjoy when you are ready for it. My teenage daughter liked it, so I know you will too.
Cuban Twist Black Beans, revision by Nutribuff
- 2 cup dry uncooked black beans
- 1 onion chopped
- 1 tbsp olive oil, optional
- 1 tbsp taco seasoning (or other choice of seasoning blend or 1 tsp of your favorite spice)
- 1 tsp real salt
- 7 cups water
Put all the ingredients in a small slow cooker. Cook on high for a few hours or on low for 4-6 hours.
These beans are great plain or on rice. You can mash them for a spread on toast with sliced tomatoes and a piece of romaine lettuce on top. My husband likes to throw some in his salad.
For extra flavor, try only 1 cup black beans and 3 cups water in a small slow cooker along with all the other ingredients. As it cooks longer, the water gets all used up and you are left with some really tasty beans.
There is a good chance that you can get gas with eating beans if you are not used to them. Here is a link to a page on how to overcome the effects of gas and beans.