SLOW COOKER CUBAN BLACK BEANS - FRIJOLES NEGROS
A truly authentic, delicious, and simple recipe for Cuban Black Beans made in the slow cooker. Even better when eaten on the second day...a perfect make-ahead meal.
Provided by Blanca
Time 6h20m
Number Of Ingredients 12
Steps:
- Rinse beans with water, picking out any debris. Place into slow cooker. Add the 6-7 cups of water.
- In a medium-sized skillet, heat olive oil over medium heat. Once warm, add chopped green pepper and onion. Cook for 4-5 minutes until slightly softened.
- Lower the heat to medium-low and add oregano, cumin, bay leaf, garlic, and 1 teaspoon salt. Cook for 2-3 minutes more. Add sauteed mixture to slow cooker along with another 2 teaspoons salt.
- Cook on low setting for 6-7 hours or until beans are tender. Time may vary according to different slow cookers.
- Remove bay leaf and discard. Using a slotted spoon, measure out 1 cup of beans from slow cooker (they should be very tender). Place on a plate and mash well with a fork (this will help thicken the beans). Add mashed beans back to slow cooker and stir gently.
- Stir in vinegar and sugar and taste to check seasonings. Add more salt, if needed.
- Serve over rice.
SPICY SLOW COOKER BLACK BEAN SOUP
This soup can be served as is or run through the blender for a creamy version. You can adjust the spice to cool it down.
Provided by TOOBUSY2
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 6h5m
Yield 6
Number Of Ingredients 9
Steps:
- Drain black beans, and rinse.
- Combine beans, jalapenos, and chicken broth in a slow cooker. Season with garlic powder, chili powder, cumin, cayenne, pepper, and hot pepper sauce.
- Cook on High for 4 hours. Reduce heat to Low, and continue cooking for 2 hours, or until you are ready to eat.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 49.7 g, Cholesterol 5 mg, Fat 2 g, Fiber 12.2 g, Protein 17.7 g, SaturatedFat 0.3 g, Sodium 1012.3 mg, Sugar 2.8 g
CUBAN BLACK BEAN SOUP IN THE SLOW COOKER
This isn't your mother's slow cooker recipe! No cans of creamed soup or spice packets here. This is a fragrantly spiced, slightly tangy soup full of vegetables and Cuban goodness that's good tasting and good for you. And there's no need to soak the beans overnight! Serve over steaming hot brown rice.
Provided by WorkingCookingMom
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 4h25m
Yield 6
Number Of Ingredients 15
Steps:
- Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
- Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
- Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
- Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.
Nutrition Facts : Calories 191.3 calories, Carbohydrate 32.5 g, Fat 3.1 g, Fiber 7.6 g, Protein 9.4 g, SaturatedFat 0.5 g, Sodium 803.5 mg, Sugar 4.6 g
SLOW-COOKER CUBAN BLACK BEAN SOUP
This all-day slow-cooker recipe isn't your average bean soup-it's wildly flavorful and extra hearty, and we'd bet it'll become your favorite on the first try. The secret is in cooking the beans with a bone-in ham shank that infuses flavor into every bite. The key to getting the perfect consistency, mashing the beans, is a can't-skip step that's super easy. Finish your bowl with the toppings of your choice, like pico de gallo, sour cream, avocado or a squeeze of lime juice, and prepare to be impressed!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h15m
Yield 8
Number Of Ingredients 11
Steps:
- In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
- Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.
Nutrition Facts : Calories 190, Carbohydrate 21 g, Cholesterol 35 mg, Fat 1/2, Fiber 5 g, Protein 20 g, SaturatedFat 1 g, ServingSize 1 1/4 Cups, Sodium 950 mg, Sugar 2 g, TransFat 0 g
CROCK POT BLACK BEAN SOUP
Provided by Angela McGowan
Yield Serves 4
Number Of Ingredients 0
Steps:
- Soak beans overnight in water. Add beans and their water to crock pot. Turn crock pot to high. Add all other ingredients except vinegar to crock pot. Let beans cook on high for 2 hours, then turn to low and cook for 4-6 hours, or until beans are tender. When beans are done, add vinegar. Garnish soup with freshly chopped onion, freshly chopped cilantro, and guacamole or sour cream.
EASY SLOW COOKER CUBAN BLACK BEANS
Steps:
- Place the onion, peppers, garlic, beans, bay leaves, and water in your slow cooker. Cook on high heat for 3 1/2 hours or low heat for 7 hours (overnight).
- Remove the bay leaves and whole garlic cloves from the beans. Stir the salt, cumin, and lime juice into the cooked beans. Allow the beans to cook for another 30 minutes if the machine is on the high setting or 1 hour if the machine is on a low setting. Serve the beans immediately, or allow the beans to cool before transferring them to an airtight container. The beans will keep in the fridge for up to 6 days and can be frozen for up to 2 months.
CUBAN BLACK BEAN SOUP
Provided by Food Network
Time 2h35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
- After 45 minutes, remove the pepper.
- In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
- In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.
CUBAN BLACK BEAN SOUP WITH COD (CROCK POT)
Any firm, white fish can be substituted for the cod. I think this originally was printed in Shape magazine. The recipe says it serves four, but this really makes a lot of soup!
Provided by Vino Girl
Categories One Dish Meal
Time 16h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place beans in a 6 quart slow cooker.
- Add water to cover the beans by 4-5 inches.
- Cook on low for 8 hours or overnight.
- (This is my preferred way to prepare beans, but you can also do it the traditional way on the stove if you prefer.) Drain the beans and add the remaining ingredients.
- Mix well and cook on low for 8-10 hours.
CUBAN BLACK BEAN SOUP (CROCK POT)
Make and share this Cuban Black Bean Soup (Crock Pot) recipe from Food.com.
Provided by LaJuneBug
Categories Black Beans
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In 3 1/2 to 6-quart slow cooker, combine all ingredients; mix well.
- Cover; cook on high setting for 6 to 8 hours.
CUBAN BLACK BEAN SOUP
Using a blender, this soup becomes a smooth, nutritious heart-warmer just right for those cool nights. If the soup is too thick, add a little more vegetable broth to thin it out.-Tracy Lohr, Urbandale, Iowa
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.
Nutrition Facts : Calories 202 calories, Fat 3g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 786mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 9g fiber), Protein 11g protein. Diabetic Exchanges
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.
Provided by EatingWell Test Kitchen
Categories Healthy Caribbean Recipes
Time 8h20m
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 173 calories, Carbohydrate 25 g, Fat 4 g, Fiber 4 g, Protein 9 g, Sodium 356 mg, Sugar 4 g
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