Name: Slow-Cooker Cuban-Style Black Beans
Prep time: 20 min
Total time: 500 min
Ingredients: 1 pound dried black beans (about 2 1/3 cups); 3 cups unsalted chicken stock; 2 cups water; 1 large white onion, quartered through root; 1 large green bell pepper, quartered; 1 bay leaf; 3 tablespoons canola oil; 1 large red bell pepper, finely chopped; 3 tablespoons minced garlic (about 9 garlic cloves); 1 tablespoon ground cumin; 2 tablespoons unsalted tomato paste; 0.5 cup chopped fresh cilantro; 2 teaspoons kosher salt

Slow-Cooker Cuban-Style Black Beans

These slow-cooker beans are super flavorful and tender. To save time, process the garlic cloves in a small food processor instead of mincing them by hand. You can also make this a day ahead and refrigerate overnight to give the flavors more time to mingle. Garnish with fresh cilantro leaves, if desired.

EatingWell Test Kitchen

Updated on November 5, 2019

Prep Time:

20 mins

Additional Time:

8 hrs

Total Time:

8 hrs 20 mins

Servings:

Yield:

9 cups

Nutrition Profile:

Low-Calorie

Jump to Nutrition Facts

Ingredients

1 pound dried black beans (about 2 1/3 cups)
3 cups unsalted chicken stock
2 cups water
1 large white onion, quartered through root
1 large green bell pepper, quartered
1 bay leaf
3 tablespoons canola oil
1 large red bell pepper, finely chopped
3 tablespoons minced garlic (about 9 garlic cloves)
1 tablespoon ground cumin
2 tablespoons unsalted tomato paste
½ cup chopped fresh cilantro
2 teaspoons kosher salt

Directions

Sort and wash the beans according to the package directions. Stir together the beans, chicken stock, water, onion, green bell pepper, and bay leaf in a 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 10 hours. Discard the onion, bell pepper, and bay leaf.
Meanwhile, heat the oil in a medium skillet over medium. Add the red bell pepper and garlic, and cook, stirring often, until very tender, about 8 minutes. Add the cumin, and cook, stirring constantly, until toasted, about 30 seconds. Add the tomato paste, and cook, stirring often, until darkened, about 1 minute. Stir the skillet mixture into the beans. Stir in the cilantro and salt.

Tips

Multicooker Directions: In Step 1, stir together the washed beans, chicken stock, water, onion, green bell pepper, and bay leaf in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the beans are tender, about 10 hours. Discard the onion, bell pepper, and bay leaf. Complete Step 2.

Nutrition Facts (per serving)

173	Calories
4g	Fat
25g	Carbs
9g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 173
% Daily Value *
Total Carbohydrate 25g	9%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 9g	18%
Total Fat 4g	5%
Sodium 356mg	15%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.