Cuban Black Beans

1. 1

   RINSE and soak the beans according to the package directions.

2. 2

   HEAT the oil in a large skillet over medium-high heat.

3. 3

   Add the onion and celery and cook until tender, about 10 minutes.

4. 4

   Stir in the garlic and cook for an additional 2 minutes.

5. 5

   DRAIN the beans and combine them with the vegetables and 6 cups of water in a medium or large slow cooker (at least 4 quarts).

6. 6

   Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender.

7. 7

   Stir occasionally, and add water as necessary.

8. 8

   STIR in the sherry and season with salt to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.