Stewed Beans Recipe
slow cooked black beans, mexican sofrito
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Beans
Sofrito
Method
Preparation of Beans
- 1
Soak the Beans
In a large bowl, soak the black beans in water overnight, or for at least 8 hours to soften them.
- 2
Drain and Rinse
After soaking, drain the beans and rinse them under cold water to remove any excess starch.
Cooking the Sofrito
- 3
Heat the Oil
In a large skillet, heat the olive oil over medium heat until shimmering.
- 4
- 5
Add Garlic and Tomato
Stir in the minced garlic and diced tomato, cooking for another 3-4 minutes until the tomato is slightly softened.
- 6
Season the Sofrito
Add the chopped cilantro, cumin, chili powder, salt, and black pepper. Mix well and cook for an additional 2 minutes.
Combining and Cooking
- 7
Combine Beans and Sofrito
In a slow cooker, combine the soaked black beans and the sofrito mixture.
- 8
Add Water
Pour in 6 cups of water and stir to combine all ingredients.
- 9
Slow Cook
Cover and cook on low heat for 6-8 hours or until the beans are tender. Stir occasionally and add more water if needed.
- 10
Adjust Seasoning
Once cooked, taste and adjust seasoning with more salt and pepper if necessary.