Cuban Black Bean Soup in the Slow Cooker

Vegetables, fire-roasted canned tomatoes, and black beans are mixed with fragrant spices in this simple, slightly tangy, Cuban black bean soup.

• Preparation Time: 10 mins
• Cooking Time: 4 hr 15 mins
• Total Time: 4 hr 25 mins
• Calories: 191 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, diced
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 large carrot, diced
• 1 tablespoon red wine vinegar
• 1 green bell pepper, diced
• 3 cloves garlic, crushed
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 (8 ounce) package dry black beans
• 3 dashes hot pepper sauce, or to taste
• 1 (14.5 ounce) can water
• 2 stalks celery, cut into thirds
• 1 teaspoon hot chile flakes
• 1.5 teaspoons salt

Recipe Instructions

Step 1

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

Step 2

Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.

Step 3

Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.

Step 4

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