Ingredients
Scale
- 16 oz. dried black beans, (do not soak)
- 1 green bell pepper, diced
- 1 medium white onion, diced (about 1 cup diced)
- 2 ribs celery, diced (about 1 cup diced)
- 2 carrots, peeled and diced (about 1 cups diced)
- 3 garlic cloves, left whole
- 1 tsp. dried oregano
- 2 tsp. ground cumin
- 1 bay leaf
- 2 tsp. apple cider vinegar
- 1 tsp. brown sugar
- 6 cups chicken broth
- salt to taste, (add at the end of cooking time)
Instructions
- Sort through the black beans, discarding any debris. Rinse and drain the beans before adding them to the slow cooker.
- Stir in the diced bell pepper, onion, celery, carrots, whole garlic cloves, dried oregano, ground cumin, bay leaf, apple cider vinegar, brown sugar, and chicken broth.
- Cover and cook on HIGH for 5 hours or LOW for 8-9 hours.
- Once cooking is complete, stir the mixture and adjust seasonings, adding salt to taste as desired – about 1 tsp is recommended.
- Serve with your favorite mains and sides.
Notes
Soaking the beans is not necessary for this recipe, which helps simplify the cooking process.
Feel free to adjust the spices to your taste; adding more cumin or oregano can enhance the flavor.
These beans pair wonderfully with rice or as a side to grilled meats.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Category: Sides
- Method: Slow Cooker
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 13g
- Protein: 13g
- Cholesterol: 0mg