Serve these healthy Crock-Pot Cuban Black Beans as a side, over rice or in a burrito bowl. A protein and flavor packed dish you are going to love! These Weight Watchers friendly beans are vegetarian, vegan and gluten free and tastes amazing!
Slow Cooker Cuban Black Beans
There is something just comforting about a good bean recipe. Starting with dried black beans and the perfect combo of seasonings yields a tasty bean recipe with great Cuban flavors.
My favorite way to eat these beans is served over rice with wedges of fresh lime to squeeze over them. It an easy vegetarian dish that I can eat any day of the week.
After all, they say beans and rice make a complete protein. While I am neither vegan or vegetarian I am perfectly fine with having a meat-free meal from time to time.
Making Cuban black beans from scratch is pretty darn simple. You cook the dried beans in water in your slow cooker with onion, garlic, bell pepper, cumin and oregano. I do suggest that you sauté your veggies for a bit just to get the flavors going in your beans.
Equipment Needed For Crock-Pot Cuban Black Beans Recipe:
- 6 Quart, 6.5 Quart Or 7 Quart Slow Cooker
- Liquid Measuring Cup
- Cutting Board
- Medium Skillet
- Wooden Spoon
- Dry Measuring Cups And Spoons
- Slotted Spoon
- Small Plate
Frequently Asked Questions
Yes, you can easily freeze Cuban black beans. I often like to double (or even triple) this recipe and freeze the extra beans so that I can have already cooked beans ready to go for meals on days when I am busy. To freeze the beans just toss the cooked beans into freezer food storage bags or containers. Label the containers or bags with the contents and date and then just pop them into your freezer where they will be good for up to 3 months.
While this recipe is vegetarian (even vegan!) if you are a meat eater it is easy to add some additional protein to these beans by adding in some sort of meat. Common meat choices are usually some sort of salty smoked meat such as cooked bacon, ham or even a smoked turkey leg. If you are adding some sort of salty meat you will want to omit the salt in the recipe and just taste your beans before serving and add salt only if needed before serving.
You should be able to expect your Cuban black beans to be cooked in about 6 to 7 hours when cooked on the LOW setting. I do not recommend trying to cook the beans quicker on the HIGH setting as the beans really do best when allowed to absorb the liquid when cooked at a lower heat for a longer period of time.
If your beans have been lingering in the back of your pantry for several years you may find that they take a little bit longer to cook and may also need additional water because your beans may be really dry. If your beans are not cooked in 7 hours, go ahead and add a cup or two of hot water (hot water so that you do not drop the temperature of your slow cooker down too much) and let your beans cook for an hour or two longer.
This recipe for Crock-Pot Cuban Black Beans is Weight Watchers Friendly on the new Personal Points plan. You can see the WW personal points for this recipe here on the Weight Watchers website. Click here for MORE of our Weight Watchers Recipes
More Fantastic Slow Cooker Bean Side Dishes:
Crock-Pot Cuban Black Beans Recipe
- 1 Pound Dried Black Beans
- 7 Cups Water
- ¼ Cup Extra Virgin Olive Oil
- 1 Large Green Bell Pepper (Seeds And Ribs Removed And Chopped Small)
- 1 Large Yellow Onion (Peeled And Chopped Small)
- 2 Teaspoons Dried Oregano
- 2 Teaspoons Ground Cumin
- 1 Large Bay Leaf (Or 2 Small Bay Leaves)
- 2 Cloves Garlic (Peeled And Minced)
- 1 Tablespoon Kosher Salt (Divided)
- 1 ½ Tablespoons White Vinegar (Or Apple Cider Vinegar)
- 1 Teaspoon Granulated Sugar
- Pour dried beans into a colander and rinse under running water, picking out any debris or stones.
- Pour rinsed beans into a 6 quart or larger slow cooker and add 7 cups of water.
- In a medium skillet on the stove-top, heat the olive oil over medium heat. Add the chopped bell pepper and onion to the pan and cook for 4 to 5 minutes or until slightly softened.
- Lower the heat to medium-low and add the oregano, cumin, bay leaf, garlic and 1 teaspoon of the salt. Cook while stirring for 2 to 3 minutes. Add mixture to the slow cooker along with the remaining salt.
- Cover slow cooker and cook on LOW for 6 to 7 hours or until the beans are tender. Cooking time may vary depending on your slow cooker so check the beans at 6 hours and cook longer only if needed.
- Remove the bay leaf and discard.
- Using a slotted spoon, measure out 1 cup of cooked beans from the slow cooker. Place beans on a plate and mash them well with a fork (this will help thicken the beans).
- Add the mashed beans back into slow cooker and stir to combine.
- Stir in the vinegar and sugar and taste to check seasonings. Add more salt, if needed.
- Serve and enjoy!