Slow Cooker Puerto Rican Black Beans With Sofrito And Cilantro

• For the sofrito:
• 1 green bell pepper, seeded, roughly chopped
• 1 red bell pepper, seed, seeded, roughly chopped
• 1 large tomato, seeded, roughly chopped
• 1 medium onion, peeled, roughly chopped
• 4 large cloves of garlic, peeled
• 1 cup cilantro leaves
• 1/2 cup flat-leaf parsley leaves
• For the beans:
• 2 cups dried black beans
• 3/4 cup sofrito
• 1/2 cup chopped canned tomato
• 3/4 tsp ground cumin
• 1/2 tsp Mexican oregano
• 1/4 tsp mild red pepper flakes
• 1 small onion, diced
• 1 large garlic clove, peeled and smashed
• Kosher salt and fresh black pepper, to taste
• 1/2 cup fresh cilantro, roughly chopped

1. Place all of the sofrito ingredients in a food processor or blender, and chop finely (do not puree).
2. In a 3-quart slow cooker, combine the beans, 3/4 cup of the sofrito, tomato, cumin, Mexican oregano, red pepper flakes, onion and garlic. Add 4 cups of water, and stir.
3. Cook on LOW for 7 hours, until the beans are soft but still hold their shape. Season to taste with salt and black pepper. Stir in the fresh cilantro, and serve hot, over rice.

green bell pepper, red bell pepper, tomato, onion, garlic, cilantro, flatleaf parsley, beans, black beans, sofrito, tomato, ground cumin, oregano, red pepper, onion, garlic, kosher salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/slow-cooker-puerto-rican-black-beans-with-sofrito-and-cilantro-52928081 (may not work)