Crock-Pot Cuban Black Beans Recipe

• servings: 6 servings
• active time: 20 minutes
• total time: 6 hours 20 minutes

Ingredients

1 Pound Dried Black Beans

7 Cups Water

1/4 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 1/2 Tablespoons White Vinegar (Or Apple Cider Vinegar)

1 Teaspoon Granulated Sugar

Directions

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!

Nutrition

• Calories: 329 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Sodium: 994 mg
• Total Carbohydrate: 54 g
• Dietary Fiber: 12 g
• Total Sugars: 5 g
• Protein: 16 g