Felicia's Slow Cooker Black Beans recipe

All Recipes Side Dish Beans and Peas

Ingredients

1 pound dry black beans
6 cups water, or as needed to cover
3 teaspoons salt, divided
1 onion, finely chopped
½ green bell pepper, finely chopped
3 tablespoons tomato sauce
4 cloves garlic, finely chopped
1 tablespoon olive oil
1 bay leaf
1 pinch ground cumin

Nutrition Info

225.4 calories
carbohydrate: 39.3 g
cholesterol: : -
fat: 2.6 g
fiber: 9.4 g
protein: 12.8 g
saturatedFat: 0.5 g
servingSize: -
sodium: 912.4 mg
sugar: 2.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak black beans in 6 to 8 cups of water, 8 hours to overnight.

  2. 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.

  3. 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.

  4. Mix well and cook on Low until the beans are tender and cooked through, 4 to 6 hours.

Recipe Yield

8 servings

Recipe Note

My best friend gave me her recipe for Cuban-style black beans. I made minor tweaks to make them in the slow cooker. Serve with white rice for an authentic Cuban meal.

Do you like the recipe? Share this tasty recipe!