Tender, savory and succulent, these vegetarian black beans are a daily staple in Brazil and never fail to satisfy.
Serves: 6Save Share
1 pound dried black beans, picked over and well-rinsed
2 -- bay leaves
1/4 cup olive oil
1 large yellow onion, finely chopped
1/4 cup chopped garlic
2 -- green onions, finely chopped
1/4 cup chopped cilantro
1 1/2 teaspoon sea salt
3/4 teaspoon freshly ground black pepper
Place beans in a slow cooker set on HIGH. Add boiling water to cover beans by at least 3 or 4 inches, and add bay leaves. Cook, covered, about 1 hour and 15 minutes, then reduce heat to LOW. Cook, covered, until very soft, about 2 hours, stirring occasionally and adding more water if needed. Reserve both cooked beans and their liquid.
Heat oil in a large, deep sauté pan over medium heat. Add onion and cook slowly, stirring often, until soft and golden brown, about 8 minutes. Reduce heat to medium-low, and remaining ingredients. Sauté about 1 minute.
Add onion mixture to beans in the slow cooker; stir well. Set temperature to very LOW and let beans cook 1 hour.