This hearty dish not only packs a punch of flavor but also embraces the essence of traditional Cuban cuisine. The use of simple, fresh ingredients makes these black beans a staple in many Cuban households.
Ingredients
Scale:
2 cups dry black beans, rinsed and soaked overnight
1 medium onion, diced
1 red bell pepper, diced
4 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper (adjust based on spice preference)
4 cups vegetable broth or water
2 bay leaves
Salt and black pepper to taste
1 tablespoon olive oil (optional, for added richness)
Fresh cilantro, chopped (for topping)
Lime wedges (for serving)
Instructions
If you soaked your black beans overnight, drain and rinse them well under cold water.
In your slow cooker, add the soaked beans, diced onion, diced bell pepper, minced garlic, cumin, oregano, smoked paprika, cayenne pepper, and the vegetable broth. Stir well to combine.
Toss in the bay leaves for an additional layer of flavor.
Drizzle in the olive oil if using, and season with salt and black pepper.
Cover the slow cooker and set it to low for 8 hours or high for 4-5 hours.
After the cooking time, check the beans for tenderness. If they are not yet soft, give them an additional 30 minutes to an hour on high.
Once done, discard the bay leaves. Serve the black beans warm in bowls, garnished with a sprinkle of fresh cilantro and a squeeze of lime juice.
