Name: Cuban Black Bean Soup in the Slow Cooker
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Dry black beans - 1 (8 ounce) package; Celery, cut into thirds - 2 stalks; Bay leaves - 2; Vegetable oil - 1 tablespoon; Onion, diced - 1; Green bell pepper, diced - 1; Carrot, diced - 1 large; Garlic, crushed - 3 cloves; Ground cumin - 1 teaspoon; Hot chile flakes - 1 teaspoon; Salt - 1 ½ teaspoons; Fire-roasted diced tomatoes - 1 (14.5 ounce) can; Water - 1 (14.5 ounce) can; Red wine vinegar - 1 tablespoon; Hot pepper sauce, or to taste - 3 dashes

Cuban Black Bean Soup in the Slow Cooker

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.