Cuban Black Bean Soup in the Slow Cooker
Ingredients4 h 25 m servings 191
- 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.
- 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.
- Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
- 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.
- Cook's Notes:
- To make ahead, you can do steps 1 through 3 the night before. Store the bowl of the slow cooker in your refrigerator overnight until you are ready to start cooking.
- Soup can be partially pureed for a thicker consistency.
Per Serving: 191 calories; 3.1 32.5 9.4 0 803 Full nutrition
ReviewsRead all reviews 2
Since a bag of dried beans can't be found right now, I used three cans of canned black beans, rinsed and drained. I chopped the celery finely and cooked it with the rest of the vegetables. I use...