Cuban Black Bean Soup in the Slow Cooker
Description
Vegetables, fire-roasted tomatoes, and black beans mix with fragrant spices in this simple, slightly tangy, slow cooker Cuban black bean soup recipe.
Ingredients
•
1 (8 ounce) package dry black beans
•
2 stalks celery, cut into thirds
•
2 bay leaves
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1 tablespoon vegetable oil
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1 onion, diced
•
1 green bell pepper, diced
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1 large carrot, diced
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3 cloves garlic, crushed
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1 1/2 teaspoons salt
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1 teaspoon ground cumin
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1 teaspoon hot chile flakes
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1 (14 1/2 ounce) can fire-roasted diced tomatoes
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1 (14 1/2 ounce) can water
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1 tablespoon red wine vinegar
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3 dashes hot pepper sauce, or to taste
Directions
1
Rinse beans and remove any particles or bad beans. Place beans in a saucepan; cover with 2 inches water. Add celery and bay leaves.; bring to a boil over high heat. Cook, adding more water as necessary, for 10 minutes. Drain beans; discard celery.
2
Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; sauté until onion fairly translucent, about 5 minutes. Add garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes. Transfer to a slow cooker.
3
Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.
4
Cook on Low until beans are tender enough that you can easily smash one between your tongue and the top of your mouth for 6 hours (or on High for 4 hours). Add vinegar. Taste and adjust seasonings; add hot pepper sauce.