Cuban Black Bean Soup in the Slow Cooker

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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. 2

   {'id': 'step_1', 'step': 2, 'text': '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. 3

   {'id': 'step_2', 'step': 3, 'text': 'Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

📊 Nutrition Facts

Per serving (6 servings total)