Slow Cooker Cuban Black Beans Recipe
A from-scratch recipe for Cuban beans made in the slow cooker. Great flavor and evenly cooked.
Servings: 8
Ingredients
- 16 oz. dried black beans (do not soak)
- 1 green bell pepper diced
- 1 medium white onion diced
- 2 ribs celery diced
- 2 carrots peeled and diced
- 3 garlic cloves left whole
- 1 tsp. dried oregano
- 2 tsp. ground cumin
- 1 bay leaf
- 2 tsp. apple cider vinegar
- 1 tsp. brown sugar
- 6 cups chicken broth
- salt to taste (add at the end of cooking time)
Instructions
- Check the black beans for any debris and discard. Rinse and drain the beans. Add them to the slow cooker.
- Add the bell pepper, onion, celery, carrots, garlic, seasonings, vinegar, brown sugar and chicken broth.
- Place the lid on the slow cooker and cook on HIGH for 5 hours. You can cook on low for 8-9 hours.
- When the cooking time is up, stir and taste for seasonings. Add salt if desired - I usually add a 1 tsp.
- Serve with desired mains and sides and enjoy!
Video
Notes
Nutritional values do not include the extra salt.
Older beans may take longer to soften, check for doneness, and add an additional hour if needed.
Make Vegetarian: Simply use vegetable broth or water instead of chicken broth.
Add Meat: Traditional Cuban black beans are often made with ham hocks, diced ham, smoked sausage, salt pork, or bacon for extra flavor.
Nutrition
Calories: 225kcal | Carbohydrates: 41g | Protein: 14g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 670mg | Potassium: 988mg | Fiber: 10g | Sugar: 4g | Vitamin A: 2632IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 4mg
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