Slow-cooker Cuban black beans from Simply Nigella: Feel Good Food (page 214) by Nigella Lawson

  • bay leaves
  • red peppers
  • garlic
  • onions
  • cumin seeds
  • red chillies
  • black turtle beans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • VineTomato on October 10, 2018

    I had some spare peppers I wanted to use up and so decided to cook this meal for the freezer. It is the first time I have used my slow cooker (I have the Sage fast slow pro which is pressure cooker and slow cooker in one) and the beans smelt divine while cooking away all day. Super easy start - you just chuck it all in and turn on the heat. It took about 8 hours until my beans were tender. Had a small taste which was good, but they are all packed away for a quick week night meal in the freezer, so I’ll need to come back and comment further! After all, I forgot to put the peppers in!

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