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5 from 1 vote

Slow Cooker Cuban Black Beans

Dry black beans turn into cuban black beans.
Prep Time15 minutes
Cook Time6 hours 30 minutes
Total Time6 hours 45 minutes
Course: Main Course
Cuisine: Cuban
Keyword: Gluten Free, Slow Cooker
Servings: 5
Calories: 254kcal

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.