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Cuban Black Bean Soup in the Slow Cooker

Rated as 5 out of 5 Stars

"This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice."
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4 h 25 m servings 191
Original recipe yields 6 servings


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  1. 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. 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. Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
  4. 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.

Nutrition Facts

Per Serving: 191 calories; 3.1 32.5 9.4 0 803 Full nutrition

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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...

3.18.20 I used my Instant Pot® with its slow cooker feature on high and did have to add a little water at about 3 hours. I live in Florida with lots of Cuban restaurants, and this measured up ...