How to Make Cuban Black Beans in a Crockpot! An Easy, Healthy, Dinner Recipe!
Learn how to make this easy, healthy delicious Cuban Black Bean recipe in a crockpot or slow cooker! Karen Breyer will show you step-by-step how easy it is to make this healthy crockpot bean recipe! If you following a vegan diet and are looking for new crockpot or slow cooker recipes you will love how easy and delicious this Cuban Black Bean recipe is! If you are looking for new healthy meals this recipe is perfect!
Cooking black beans is very easy in a crockpot or slow cooker. These Cuban Black Beans are the best over rice, couscous or quinoa. If you have been looking for healthy black bean recipes I think this will be your favorite recipe. If you like black bean soup, I expect you will also love this Cuban Black Bean Recipe! Try this easy, healthy, delicious Cuban Black Bean recipe today!
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If you liked this delicious recipe, you may also like these easy, healthy recipes:
Puerto Rican Style Beans
Southwestern Bean Chili
How to Make Southwestern Soup in a Crockpot
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Watch: How to Make Cuban Black Beans in a Crockpot
Best Cuban-style Black Beans - Vegan Recipe
My favorite legume recipe is homemade black beans with a Cuban twist. Easy to make, vegan and so delish! Do check out my food blog for cheap ingredients, recipe text & photos:
Ingredients
1 pound dried black beans - about 2 cups.
1 onion - peel and chopped.
1 green bell pepper - chopped. Remove stem and seeds.
1 tablespoon garlic - peel and chopped.
1 teaspoon oregano - fresh or dried.
1 teaspoon ground cumin.
1 bay leaf.
2 tablespoons vinegar - white or any favorite like: rice, red wine or apple cider vinegar.
3/4 cup red or white wine - Optional. I used red wine. Okay to substitute with apple juice.
1 teaspoon sugar
8 cups water
1 tablespoon oil - for sauteing veggies
Salt and pepper to taste - about 1/2 teaspoon total
Directions
Add a tablespoon of oil to the pot. Saute onion and bell pepper for about 5 minutes.
Stir in chopped garlic, oregano, cumin, bay leaf, sugar, salt and pepper.
Pour in wine and vinegar.
Rinse beans and remove any debris.
Finally, add rinsed black beans and 8 cups of water. Bring to a boil, then reduce heat to a low simmer. Cover and cook black beans until tender, about 3-5 hours.
You can reduce cooking time by an hour by first soaking the black beans overnight. Cook to desired tenderness.
Cooking time varies with cooking temperature. A high simmer will shorten the cooking time. I go for a low simmer so the water doesn't evaporate too quickly - it's easier to control. You can do a high simmer, but stir and check on the water level often. Either way, check on beans and add water as needed during cooking.
As with any type of slow cooking, make sure to stir from time to time. Sometimes the beans will stick to the bottom of the pot, so scrape and stir before they burn.
If you like watery soup, then the recipe is ready when the beans are tender. You can thicken the bean sauce a couple of ways. Cook beans uncovered for half an hour or so, to reduce and thicken the liquid. Or, try mashing some beans against the side of the pot and stir to thicken.
Serve over white or brown rice.
How to Make Cuban Black Bean Soup in the Crock-Pot
- SUB HERE! Here is an ultra easy, delicious and
nutritious soup to make this cold season. Put everything into the pot
and forget about it. Print this recipe at
The Best Canned Black Beans Recipe
I show you how to cook canned black beans. You’ll also learn how to season canned black beans.
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Cooking with Chef Nimisha Raja:Cuban Black Bean Soup
• VEG1138; Aired on 26 Oct 2009
Chef Nimisha Raja, a certified health food specialist in Toronto, Canada presents Vegan Cuban Black Bean Soup, great on a cold day.
• INGREDIENTS: (For all ingredients, please use organic versions if available)
Serves 8-10
Cup water
1 medium red or yellow onion, diced
2 sticks celery, chopped
2 carrots, sliced or diced
teaspoon ground cumin
4 cups cooked black beans, rinsed and drained
3 cups water
1 cup orange juice
2 medium tomatoes, diced
2 cloves fresh crushed garlic
Juice of 1 lime
salt to taste (about a teaspoon)
Hot chili pepper flakes to taste (optional)
2 tablespoons fresh cilantro, chopped
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