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5
from 1 vote
Slow Cooker Cuban Black Beans
Dry black beans turn into cuban black beans.
Prep Time
15
minutes
mins
Cook Time
6
hours
hrs
30
minutes
mins
Total Time
6
hours
hrs
45
minutes
mins
Course:
Main Course
Cuisine:
Cuban
Keyword:
Gluten Free, Slow Cooker
Servings:
5
Calories:
254
kcal
Equipment
Slow Cooker (6 qt)
Ingredients
16
oz
dry black beans
drained and rinsed
2
jalapenos
diced and seeded to desired heat level
1
onion
diced
6
garlic cloves
minced
14.5
oz
petite diced tomatoes
1 can, no salt added
2
bay leaves
1
tsp
ground cumin
1
tsp
dried oregano
1
tsp
sea salt
2
cups
vegetable broth
low sodium
3
cups
water
2
Tbsp
lime juice
~1 lime's worth
Instructions
Add all ingredients except salt and lime juice to the cooker and stir.
Cook for 6 hours on high, or until beans are cooked. Test by seeing if you can peel back the skins and taste for firmness.
Stir in salt and cook for 30 more minutes, or let rest with heat off for 30 minutes.
Remove bay leaves and strain.
Squeeze lime juice on top for serving.
Notes
It's important to wait until the end to add the salt -- it can prevent the beans from softening.