This healthy and vegetarian recipe for Cuban black beans cooked in your slow cooker makes for a fantastic side dish. The dried beans come out tender and full of flavor!
Prep Time20 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs20 minutesmins
Course: Side Dishes
Cuisine: Cuban
Keyword: 10 Ingredients Or Less, Beans, Bell Peppers, Black Beans, Healthy
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.