Slow Cooker Cuban Black Beans


1 pound dry black beans
4 cups beef stock, plus water to cover beans
1/2 an onion whole, so you can remove it later
1/2 red bell pepper
3 large cloves garlic, whole
1 can tomato paste
1 tablespoon white vinegar
2 tablespoons brown sugar
1 teaspoon red pepper
1/2 teaspoon cumin
salt and pepper


Rinse beans, check for rocks, and place in the slow cooker (you DO use slow cooker liners, right?).  Cover with beef stock/water and add the onion, garlic cloves, red bell pepper, and a large pinch of salt and pepper.  Cook for 6-8 hours on low.  About an hour before serving, add the tomato paste, vinegar, brown sugar, red pepper, and cumin.  Stir and then taste for salt and add more if necessary.  Cook for another hour on low.  Remove onion, garlic, and red pepper.  Garnish with cilantro and fresh, chopped red pepper.  Serve with rice.