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Cuban Black Bean Soup in the Slow Cooker
Cuban Black Bean Soup in the Slow Cooker
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Prep Time:
10 minutes
Cook Time:
255 minutes
Total Time:
265 minutes
Savor the flavors of Cuba in this zesty black bean soup made with fire-roasted tomatoes and fragrant spices.
Ingredients:
  • 1 (8 ounce) package dry black beans
  • 2 stalks celery, cut into thirds
  • 2 bay leaves
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 large carrot, diced
  • 3 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon hot chile flakes
  • 1.5 teaspoons salt
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (14.5 ounce) can water
  • 1 tablespoon red wine vinegar
  • 3 dashes hot pepper sauce, or to taste
Instructions:
  • Cleanse beans under running water to eliminate any impurities or defective beans; transfer to a saucepan and submerge in 2 inches of water. Introduce celery and bay leaves to the mixture. Boil vigorously and cook for 10 minutes, replenishing with water if needed. Strain beans and discard celery before proceeding.
  • Heat oil in a large skillet over medium-high heat. Saute onion, bell pepper, and carrot until onions are fairly translucent, about 5 minutes. Stir in garlic, cumin, and chile flakes; cook until fragrant, 1 to 2 minutes. Remove from heat.
  • Combine juicy, ripe tomatoes and water in a slow cooker, then stir in the flavorful onion mixture, tender beans, and aromatic bay leaves.
  • Slow cook the beans on Low for 6 hours or High for 4 hours until they are tender enough to be easily smashed between your tongue and the top of your mouth. Stir in vinegar, taste to adjust seasonings, and add hot pepper sauce as desired.

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