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Get Started - 100% free to try - join in 30 secondsTotal Time: 24 hrs
Active Time: 1.5 hrs
Makes: Serves 12-15
TOOLS
1- 8qt Slow Cooker with Lid, cast iron & enamel is best, I recommend STAUB unconditionally!
1 – 9.5 Stainless Steel Fry Pan, 7 ply is best I recommend Viking!
Chef Knife or Santoku to chop/dice and prep the vegetables
Paring Knife
Measuring Spoons
Food Mill
Medium Size bowl
Tongs
2 - 1lb. Bags of Goya Black Beans (I like the size and texture of their beans when cooked)
2 - Medium to Large Spanish Onions, Red Onion works as well (To be used at different times)
2 - Medium to Large Green Peppers (To be used at different times)
8 - Large Garlic Cloves (To be used at different times)
6 - Dried Bay Leaves (To be used at different times)
Coarse Salt (Used as you cook, you must taste as you go and depending on your salt level add accordingly)
Fresh Pepper (Ground Black Pepper also for a touch later)
Olive Oil (Either Goya Spanish Olive Oil or Sicilian Olive Oil its hearty and butty and great for beans)
1-Teaspoon of Apple Cider Vinegar
Ground Cumin
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