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Cuban Black Bean Soup in the Slow Cooker Recipe

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Cuban Black Bean Soup in the Slow Cooker Recipe

Directions

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Ingredients :

  • 1 (8 ounce) package dry black beans
  • 2 stalks celery, cut into thirds
  • 2 bay leaves
  • 1 tablespoon vegetable oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 large carrot, diced
  • 3 cloves garlic, crushed
  • 1 teaspoon ground cumin
  • 1 teaspoon hot chile flakes
  • 1 ½ teaspoons salt
  • 1 (14.5 ounce) can fire-roasted diced tomatoes
  • 1 (14.5 ounce) can water
  • 1 tablespoon red wine vinegar
  • 3 dashes hot pepper sauce, or to taste
  • Methods :

  • Step 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.

  • Step 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.

  • Step 3

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

  • Step 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.

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