Caribbean Black Beans for the Slow Cooker


Caribbean Black Beans for the Slow Cooker


8 cups black beans (AFTER soaking - having soaked overnight)

2 large carrots - diced

8 mushrooms - diced

1 large sweet onion - diced

2 jalapenos - seeded & diced (optional)

4 celery stalks (with leafy tops) - diced

1 cup chopped fresh cilantro - some reserved for garnish

2 TBS olive oil

4-5 garlic cloves - whole

4 chipotle peppers & 2 TBS of their Adobo sauce (less if you hate spice) - chopped very fine (optional)

3 TBS jarred mole (VERY optional)

6 oz orange juice

juice of two limes (more if your limes are on the dry side) - and additional wedges as garnish

8-10 cups water

1 TBS black pepper

1 TBS cumin

1 TBS oregano

1 TBS crushed red pepper (less if spice bothers you)

1 TBS salt

1 TBS rice wine vinegar

Diced mango as garnish (optional)


Soak the beans overnight in several inches of water.  I neglected to measure them dry but there were 8 cups after soaking overnight.  So - go with 7-8 cups of dry beans.  Drain.  The bean water is apparently very good for outdoor plants so feel free to give it to yours.  Rinse the beans very well & add to your slow cooker.

Heat the olive oil over high heat.  Add the garlic & saute for one minute.  Add the onions, carrots, celery, mushrooms & jalapenos.  Saute until all the vegetables begin to soften - maybe 5-10 minutes.  Add this & all the remaining ingredients to the slow cooker.  Start with 8 cups of water & increase it as needed - or put all ten cups in - if you are going away from the cooker all day.  Cook on high for 6-8 hours.  Serve with cilantro garnish & extra lime wedges - and with diced mango (if using).