Black Beans

Staples to the Cuban diet are rice and beans. They especially like black beans, but those are expensive so they aren't consumed at every meal (which is another myth). Now that I have revealed the secret to Cuban cooking (remember the Sofrito?) I am going to share my recipe for black beans. I have a secret ingredient you can't tell anyone about... If my mother-in-law gets wind of it, she will disown me.
True Cuban Black Beans are a little soupy. It is a fine line between too much liquid and not enough. The first time I made beans, my husband said they were good. The next time, he said not enough salt. Then, they were too dry. The 4th time- perfection! Be prepared to experiment!

1 lb package of dry black beans
3 cans chicken stock
Cumin (about a 1/2 palmful)
Salt (I use my hand- use a palmful)
Water (if needed to increase cooking liquid)
2-3 bay leaves
*8 oz can of the secret ingredient
Sofrito-- or
1 Green bell pepper (finely chopped)
1 Red bell pepper (finely chopped)
1 Large onion (finely chopped)
5-6 garlic cloves (finely chopped)
ham bone or a few slices of ham (optional)
(*the secret ingredient is tomato sauce-- Cuban women don't put tomato sauce in their beans, and that is putting it lightly)
Taste the beans and add more cumin or salt if needed. Also, if you want a stronger garlic or onion taste, add garlic and/or onion powders.
I cook my beans in the crock pot so they don't burn and they always turn out just right. So add all the ingredients to the crockpot, remember they should be a little soupy and the beans will absorb the cooking liquid so you want to make sure to have a little more than 2x as much liquid than beans. Turn on high for about 8 hours. If you want to cook on the stove, you can, but be careful not to let them burn.
Check the liquid if possible throughout the cooking process. If it gets too low, add water.
You can increase the cooking liquid, then drain some of it out before serving and use it as a cooking liquid for pork or chicken. It makes a rich and delicious sauce.