Slow Cooker Cuban Black Beans with Chicken
- Prep Time: 0 hours
- Cook Time: 0 hours
- Total Time: 8 hours 15 minutes
Ingredients
Scale
- 1 yellow onion, chopped
- 1 jalapeno, deseeded and minced
- 4 garlic cloves, minced
- Olive oil
- 6 cups water
- 2 chicken breasts
- 1 pound dry black beans, picked over and rinsed
- 1 teaspoon oregano
- 2 bay leaves
- 1 tablespoon salt
Instructions
- On the stove, heat a little olive oil over medium heat. Saute aromatics (onion, jalapeno, garlic) for a few minutes until they begin to soften.
- Pour water into slow cooker insert. Add chicken, aromatics, beans, oregano, and bay leaves.
- Cook for on high for 4-5 hours, or on low for 8-10. (If not using chicken, reduce time to 3-4 hours on low or 6-8 on high.) Check periodically to make sure the beans stay covered with water.
- Test the beans for doneness around 4 hours (8 if on low) by spooning out a few and blowing on them. They are ready when the skins peel back, or when the texture feels right to you.
- Salt should be added for the last 30 minutes of cooking. If you miss that mark and find that they are already done, add the salt and the beans let sit off the heat for 20 minutes to absorb additional flavor.
- When the beans and chicken are ready, remove the bay leaves. Shred chicken and return to the slow cooker.
- Serve over yellow rice with cilantro and a squeeze of lime.