Slow Cooker Cuban Black Beans (Crock-Pot Recipe) (Meatless Monday)

Cuban Black Beans recipe, Slow Cooker, Crock-Pot, Meatless Monday, Meat-Free Monday

Slow Cooker Cuban Black Beans

Hectic Mondays are a great time for this super-simple, simply delicious Slow Cooker Cuban Black Bean recipe. Set it up completely the night before to soak the beans, then the next morning add a bit of water, turn it on low to cook and you will come home to this fragrant, fabulous Meatless Monday dish. 

Honestly, this recipe could not be more simple. Clean and rinse a pound of black beans and place them in the Crock-Pot. Add a diced onion, diced green pepper, cumin, salt, pepper, minced garlic, some bay leaves and water (about an inch above the beans) and let sit overnight.

The next morning, all you have to do is check the water level. You want the water to be an inch above the beans. Turn the Crock-Pot on low, cover it, and let it cook for 6 hours (3 hours if you’re cooking on high).

When you get home, add 1 teaspoon of apple cider vinegar and let simmer uncovered for about 30 minutes. This is the time to taste and adjust seasonings (salt, pepper, cumin) to taste and then you’re done. The beans and vegetables will be tender and the broth will be thick.

Serve the black beans over rice, or with your favorite grain. You can add more liquid to make a soupier consistency, too.

Make these!


p.s.: Yes, you can simmer these on the stove top, too!

5.0 from 1 reviews
Slow Cooker Cuban Black Beans (Crock-Pot Recipe) (Meatless Monday)
Prep time
Total time
Recipe type: Entree
Serves: 6+ cups
  • 1 pound dry black beans, cleaned, picked over (there may be small stones) and drained
  • 1 large onion, diced (about 1½ cups)
  • 1 large green pepper, stemmed, seeded and diced (about 1 cup)
  • 4 bay leaves
  • 4 cloves of garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • water to cover the beans + one inch
  • 1 teaspoon apple cider vinegar
  1. Place all of the ingredients EXCEPT the vinegar into the crock-pot.
  2. Cover and let sit overnight (8-12 hours).
  3. Once the beans have soaked, add water back to the beans to ensure there is one inch of water above the bean level.
  4. Cover and turn the crock-pot on low.
  5. Cook for 6 hours (3 on high).
  6. Add the apple cider vinegar and stir to combine.
  7. Adjust seasonings to taste (salt, pepper, cumin).
  8. Allow to simmer, uncovered, for about 30 minutes.
  9. Serve in bowls over rice, or your favorite grain, OR add more water for a soupier consistency.


About P ~ The Saucy Southerner

I started cooking when I was ten years old. For me, the process of cooking, from inception of a dish, to the execution, to the washing of the pots is sheer delight. I am now retired from a business I still own, in partnership with my husband. I used to work six days a week and still cook every night. Now, I'm gardening, still cooking, always having fun and hoping to share my joy with you. Thank you for reading...and commenting! P~
This entry was posted in Beans, Entrée, Meatless Monday, Soups. Bookmark the permalink.

6 Responses to Slow Cooker Cuban Black Beans (Crock-Pot Recipe) (Meatless Monday)

  1. Oh this looks so tasty! 🙂 I love Cuban black beans. and the slower cooker: BONUS!

  2. Deborah says:

    I am Cuban…and this is my first time slow cooking my beans. I’m
    Hoping for a thicker, saucier sauce…
    I’ll let you know…lol

  3. Yvonne Iwasa says:

    What is the purpose of the apple cider vinegar?

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