Tender, savory and succulent, these vegetarian black beans are a daily staple in Brazil and never fail to satisfy.
Serves: 6Save Share
1 lb Dried Black Beans
2 Dried Bay Leaves
¼ cup Olive Oil
1 Yellow Onion
¼ cup Chopped Garlic
2 Green Onions
¼ cup Chopped Cilantro
1½ tsp Sea Salt
¾ tsp 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.