Slow Cooker Cuban Black Beans and Rice We loved it. After sorting and rinsing the beans, I boiled them for 2 minutes, covered and removed from heat and let set 1 hour. This gave the beans a head start. I also used the whole 28 oz can of tomatoes, no evoo, and didn't put the salt in until after the beans were tender. It just so happened that a fresh jar of cumin was opened, and the fresh cumin was nice and smokey. 98% of the time I will serve bean/chili dish the next day to give the flavors a chance to meld. Will definately make this again.