Ingredients
Scale
- 16 oz. dried black beans
- 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 cup 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
- Check the black beans for any debris and discard. Rinse and drain the beans, then add them to the slow cooker.
- Add the bell pepper, onion, celery, carrots, garlic, seasonings, vinegar, brown sugar, and chicken broth.
- Place the lid on the slow cooker and cook on HIGH for 5 hours, or on LOW for 8-9 hours.
- When the cooking time is up, stir and taste for seasonings. Add salt if desired—approximately 1 tsp is recommended.
- Serve with desired mains and sides and enjoy!
Notes
No need to soak the beans beforehand, which saves time and effort.
Adjust the seasoning to taste right before serving; this enhances the final flavor.
Great for meal prep; leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 300 minutes
- Category: Soups
- Method: Slow Cooker
- Cuisine: Cuban
Nutrition
- Serving Size: 1 cup
- Calories: 218
- Sugar: 2g
- Sodium: 300mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 13g
- Protein: 15g
- Cholesterol: 0mg