Ingredients for - Cuban Black Bean Soup in the Slow Cooker

1. Dry black beans 1 (8 ounce) package
2. Celery, cut into thirds 2 stalks
3. Bay leaves 2
4. Vegetable oil 1 tablespoon
5. Onion, diced 1
6. Green bell pepper, diced 1
7. Carrot, diced 1 large
8. Garlic, crushed 3 cloves
9. Ground cumin 1 teaspoon
10. Hot chile flakes 1 teaspoon
11. Salt 1 ½ teaspoons
12. Fire-roasted diced tomatoes 1 (14.5 ounce) can
13. Water 1 (14.5 ounce) can
14. Red wine vinegar 1 tablespoon
15. Hot pepper sauce, or to taste 3 dashes

How to cook deliciously - Cuban Black Bean Soup in the Slow Cooker

1 . Stage

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.

2 . Stage

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.

3 . Stage

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

4 . Stage

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.