First set of ingredients
1 pound dry black beans
2 bay leaves
1 Tablespoon oregano
1/2 Tablespoon salt
1 Tablespoon olive oil
water
Second set of ingredients
1/2 Teaspoon SAZON COMPLETO-Goya seasoning
1 clove garlic, minced
2 whole scallions, roots removed
2 Tablespoons Goya SOFRITO
1/2 Teaspoon cumin
1 Tablespoon olive oil
1/2 Cup water
Directions:
Wash the beans then put them in a 3.5 quart slow-cooker. Add enough water to cover the beans by 1.5 inches. Add the first group of ingredients and stir. Cover the crock and set to high for 4 hours or low for 8 hours. Next, add the second set of ingredients and cook on low for one hour more. Add salt to taste. If you wish to have soup, add more water, 2 to 3 cups, depending on how thick you want it. Remove wilted scallions before serving.