Easy 99 min

Cuban Black Bean Soup in the Slow Cooker

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Prep

28 min

Cook

71 min

Total

99 min

Ingredients (15)

1 (8 ounce) package dry black beans g

2 stalks celery, cut into thirds g

2 bay leaves g

1 tablespoon vegetable oil g

1 onion, diced g

1 green bell pepper, diced g

1 large carrot, diced g

3 cloves garlic, minced g

1 ½ teaspoons salt g

1 teaspoon ground cumin g

1 teaspoon red pepper flakes g

1 (14.5 ounce) can fire-roasted diced tomatoes g

1 (14.5 ounce) can water g

1 tablespoon red wine vinegar g

3 dashes hot pepper sauce, or to taste g

Nutrition

kcal

fat

carbs

protein

Instructions

Rinse beans and remove any particles or bad beans. Place beans in a saucepan; cover with 2 inches water. Add celery and bay leaves.; bring to a boil over high heat. Cook, adding more water as necessary, for 10 minutes. Drain beans; discard celery.

Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; sauté until onion fairly translucent, about 5 minutes. Add garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes. Transfer to a slow cooker.

Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.

Cook on Low until beans are tender enough that you can easily smash one between your tongue and the top of your mouth for 6 hours (or on High for 4 hours). Add vinegar. Taste and adjust seasonings; add hot pepper sauce.