Slow Cooker Cuban Black Beans (Print Version)
Classic Cuban black beans with rice, slow-cooked in spices, peppers, and garlic for hearty, authentic flavor.
# What You'll Need:
→ Beans and Vegetables
01 - 2 cups dried black beans, rinsed and picked over
02 - 1 medium onion, finely chopped
03 - 1 green bell pepper, diced
04 - 1 red bell pepper, diced
05 - 4 cloves garlic, minced
06 - 1 bay leaf
→ Seasonings
07 - 1 teaspoon ground cumin
08 - 1 teaspoon dried oregano
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon ground black pepper
11 - 1 teaspoon salt, plus more to taste
12 - 1 tablespoon apple cider vinegar
→ Liquids
13 - 5 cups water or low-sodium vegetable broth
→ Rice
14 - 2 cups long-grain white rice, rinsed
15 - 3 cups water
16 - 1/2 teaspoon salt
→ Garnishes (Optional)
17 - 1/4 cup fresh cilantro, chopped
18 - 1 lime, cut into wedges
# How to Make It:
01 - In a slow cooker, combine the rinsed black beans, chopped onion, diced green and red bell peppers, minced garlic, bay leaf, ground cumin, dried oregano, smoked paprika, black pepper, and salt.
02 - Pour in the water or vegetable broth and stir to ensure all ingredients are well combined. Cover the slow cooker.
03 - Cook on the low setting for 6–8 hours, or until the black beans are exceptionally tender.
04 - Carefully remove and discard the bay leaf. Stir in the apple cider vinegar. Taste and adjust seasoning with additional salt if necessary.
05 - Approximately 30 minutes before the beans are expected to finish cooking, prepare the rice. In a medium saucepan, bring 3 cups of water and 1/2 teaspoon of salt to a rolling boil. Add the rinsed rice, stir briefly, reduce the heat to low, cover tightly, and simmer for 18–20 minutes, or until all the water has been absorbed and the rice is tender. Fluff the rice with a fork.
06 - Serve generous portions of the slow-cooked black beans over a bed of the prepared rice. Garnish with fresh cilantro and lime wedges, if desired.
# Additional Tips::
01 -
- Ready in just 15 minutes of prep time with the slow cooker doing all the work
- Budget friendly using simple pantry ingredients
- Perfect for meal prep with excellent leftovers
- Naturally vegetarian and gluten free with easy modifications for meat lovers
02 -
- Soaking beans overnight can reduce cooking time but isn't necessary with the slow cooker method
- This dish tastes even better the next day as flavors continue to develop
- Each serving provides complete protein when beans and rice are combined
- The apple cider vinegar is crucial don't skip it
03 -
- For deeper flavor, sauté the onions, peppers, and garlic with the spices in a skillet before adding to the slow cooker. This extra step caramelizes the vegetables and blooms the spices.
- Adding a small piece of kombu (dried seaweed) to the beans while cooking helps break down the indigestible sugars that can cause gas and improves overall digestibility.
- The perfect texture for Cuban black beans has some whole beans and some that have broken down to create a creamy sauce. After cooking, use a wooden spoon to mash some beans against the side of the pot to achieve this authentic consistency.