Cuban Shrimp and Black Beans

                                  CUBAN SHRIMP IN SAVORY SAUCE                

3          pounds large shrimp, peeled and deveined
4          tablespoon olive oil
1          large onion, chopped
1          green bell pepper, chopped
6          garlic cloves, minced
1/2       teaspoon sugar
8          ounces tomato sauce
1/4       teaspoon Tabasco
3/4       cup dry white wine
2          tablespoons white wine vinegar
1          bay leaf
1/2       cup chopped flat-leaf parsley
Salt and freshly ground black pepper, to taste

If using frozen shrimp, defrost under cold running water. Fresh shrimp may need to be peeled and deveined.

In a large pan on top of the stove, heat the oil over medium-high heat, and sauté the onions and green pepper for 3 minutes. Add the garlic and cook for 2 minutes. Stir in the remaining ingredients except the shrimp, cover the pot, turn the heat to low, and cook for 20 minutes. Add the shrimp, cover, and cook over low heat for 6-8 minutes until shrimp are just cooked through. Turn off heat and set aside until ready to serve with hot rice,

 

 

 

                                                  SLOW COOKER BLACK BEANS                                              

1          pound dry black beans

6          cups water

1          onion, chopped

3          garlic cloves, minced

1          bay leaf

1          tablespoon salt

Place the beans in a big bowl, cover with water, agitate the beans a few times to remove any dirt, drain in a colander and rinse again.

 Place black beans, onion, garlic, and bay leaf in a slow cooker. Add water.

Cook on high for about 3-4 hours, testing after 3 hours. Taste to make sure. If all the water has been absorbed, add more. Beans must stay completely covered to prevent them from burning. Add the salt and let cook, or sit with heat off for another 20-30 minutes, to absorb the salt. Remove the bay leaf.