Ingredients12 h 55 m servings 225
- Soak black beans in 6 to 8 cups of water, 8 hours to overnight.
- Drain beans. Place in a saucepan and cover with fresh water; add 2 teaspoons salt and bring to a boil. Cook until nearly tender, about 40 minutes.
- Combine remaining salt, onion, bell pepper, tomato sauce, garlic, olive oil, bay leaf, and cumin in a slow cooker. Add black beans and the cooking water.
- Mix well and cook on Low until the beans are tender and cooked through, 4 to 6 hours.
Per Serving: 225 calories; 2.6 39.3 12.8 0 912 Full nutrition
ReviewsRead all reviews 4
Absolutely fabulous... Best black bean concoction we've done (and we've done several)! Only slight variation: had no bell pepper so used chopped celery & was heavy-handed with cumin. Additionall...
Very good traditional Cuban recipe. I would suggest cutting the peppers a little more fine so they do not over power the beans but other than that pretty good.