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From: JazRanae@aol.com
Newsgroups: rec.food.recipes
Subject: Crock Pot Cuban Black Beans
Followup-To: rec.food.cooking
Date: 7 Apr 1999 08:19:44 -0600
Organization: America Online
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Xref: swen.emba.uvm.edu rec.food.recipes:32032

". . .Would anyone out there take pity on a poor student and send or post a
tried-and-true crock-pot recipe..."
 
Crock Pot Cuban Black Beans

1 1/2 cup black beans
1 lg. onion, chopped
1 lg. green pepper, chopped
1 Tsp.. salt
4 tsp. garlic powder (2 minced cloves of garlic works, too)
2 bay leaves
1 tsp. pepper
1/2 cup pimentos, chopped (right out of the jar, that's the easiest way :-)
2 Tsp. vinegar
2 dash Tabasco (more if you like a hotter flavor)
1 ham hock (if desired, or 4 strips of bacon, cut into 1/4" pieces and fried 
well)
Cooked white rice

This requires a little preparation the night before, then it all gets dumped 
in the crock pot and left 'until you're ready to eat. OK.
Rinse beans.  Cover with 6 - 8 cup water.  Boil on Hi for 10 min.  Turn off 
heat, cover.  Let set overnight.  In the morning, place beans, about 1 cup 
water, and all the rest of the ingredients in crock pot.  Cook on Hi for 
about 4 to 5 hours, or on low for 8 to 10 hours.  Serve hot or cold, but best 
served hot over white rice with a grated jack cheese topping.
Enjoy!
~JazRanae@aol.com

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