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.
p.s.: Yes, you can simmer these on the stove top, too!
- 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
- Place all of the ingredients EXCEPT the vinegar into the crock-pot.
- Cover and let sit overnight (8-12 hours).
- Once the beans have soaked, add water back to the beans to ensure there is one inch of water above the bean level.
- Cover and turn the crock-pot on low.
- Cook for 6 hours (3 on high).
- Add the apple cider vinegar and stir to combine.
- Adjust seasonings to taste (salt, pepper, cumin).
- Allow to simmer, uncovered, for about 30 minutes.
- Serve in bowls over rice, or your favorite grain, OR add more water for a soupier consistency.