These Cuban black beans are the epitome of latin flavour, slow cooked in a crockpot for several hours until tender. This is the ultimate comfort food that is completely pork free making it vegan friendly.
If you are looking for a recipe that's flavoursome, healthy, inexpensive and can be batch cooked then these slow cooker black beans might be worth a try.
There's nothing but true aromatic island flavours steeping through your crockpot over the span of several hours. Believe me waiting several hours for this vegan and gluten free recipe is truly worth it.
Whenever I'm seeking a vegan protein pick-me-up, legumes are my first point of call. There's soooo many to choose from pigeon peas, cow peas, pinto beans, lentils, kidney beans etc.. the list is endless.
My number one go to is Jamaican Curry Gungo Peas I love how filling it is and the flavours really come through. Then wash it down with a cool refreshing glass of Soursop Punch.
Having already cracked how to make Instant Pot Cuban Black Bean Soup as well as Cooking stove top Black Beans and Black Bean Curry.
I digress! However, my favourite beans are black beans and with my slow cooker obsession still in full effect, I had to chime in with some crockpot black beans.
I have a sear and slow cooker which gives me the ability to remove the inside unit and sear or saute any ingredients in the same pan. This is a great because I don't have to add the ingredients to a frying pan first and foremost.
Reasons for cooking black beans in a slow cooker
- Crockpot meals yield more flavour and depth over several hours.
- Less mess and clean up.
- You can prepare the crock with ingredients overnight and simply switch on the next day, ready to cook.
- Can leave to cook while you're at work, running errands or doing the housework.
- The ability to use dried beans which are cheaper than canned beans.
- Cook big quantities or batch cook and freeze any leftovers.
- Crockpots save money and are a more energy efficient method of cooking for several hours
How cooker black beans
- Soak the black beans in water, covered overnight then discard the water and rinse the beans in a colander.
- Saute the onions, garlic, bell peppers and bay leaves then add the black beans.
- Add the water and the seasoning - oregano, black pepper, pink salt and cumin.
- Set the slow cooker to low and cook covered for 6 hours.
Do I need to soak the beans overnight?
Yes, especially if you aren't able to digest the sugar from the beans.. I would strongly suggest soaking the beans using 1 tablespoon of vinegar mixed in the water overnight. Then, rinse and discard the water the next day.
Do I need to par boil the beans first?
No, it's always best to soak any dried beans before adding them to your slow cooker.
However, the only beans that need soaking and par boiling before adding to your slow cooker are red kidney beans because they contain a protein called phytohaemagglutinin which is toxic.
Can I prepare any of the ingredients ahead of time?
Yes absolutely! To save some time feel free to chop the onion, garlic and peppers ahead of time and saute ready for the beans
Is this recipe freezer friendly?
Yes, allow the beans to cool down completely before portioning them into freezer friendly bowls.
Serving suggestions
This recipe pairs quite nicely with some brown rice or if rice is not your thing then try....
Notes and tips
- Cook for at least 4 hours. To yield creamy, tender and not mushy beans I do recommend cooking the legumes for atleast 4 hours. A gentle low heat is best. I found that 6 hours is a great sweet spot for the best tasting beans.
- I used a total of 2 ½ cups of dried beans with 6 cups of water. I find that using the correct ratio of beans to water makes a difference to the flavour and quality of the recipe.
- Bean to water ratio. Too much beans makes for an overcrowded recipe especially if not enough water is added and the beans under seasoned. On the other hand, too little beans and too much water, depletes the flavour.
- Soak the beans if required to do so. I recommend this!!
- Sautee your base ingredients. In order to get the best flavour experience out of your slow cooker I do recommend this. The flavours will impart on the beans and liquid over the 6 hour cooking duration.
- Preheat your slow cooker. Heating up slow cooker in advance helps with the culinary continuity so the food will carry on cooking undisturbed.
- Don't overstir the beans. Stir the beans before starting the 6 hour process but try not to peek and constantly stir the beans throughout as this will most likely breakdown the beans.
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Slow Cooker Cuban Black Beans
Ingredients
- 2 ½ cups of dried beans see post if using canned beans
- 1 green bell pepper chopped
- 6 cups of water
- 1 onion chopped
- 4 garlic cloves chopped
- 2 bay leaves
- 2 teaspoon of cumin
- 2 teaspoon of oregano
- 1 teaspoon of black pepper
- 1 teaspoon of himilayan pink salt
- 2 tablespoon of coconut oil
- Juice of a lime
Instructions
- Preheat your slow cooker and set aside.
- Melt the coconut oil in a frying pan on medium heat.
- Saute the onion, garlic, bell peppers and bay leaves until soft and fragrant.
- Transfer the sauteed ingredients into the crockpot then add the black beans, water and stir
- Sprinkle in the black pepper, cumin, oregano, and pink salt and stir again.
- Set the slow cooker to low for 6 hours and cover with lid.
- Remove the lid, squeeze the lime juice, stir then serve accordingly.
Notes
- Cook for at least 4 hours. To yield creamy, tender and not mushy beans I do recommend cooking the legumes for atleast 4 hours. A gentle low heat is best. I found that 6 hours is a great sweet spot for the best tasting beans.
- I used a total of 2 ½ cups of dried beans with 6 cups of water. I find that using the correct ratio of beans to water makes a difference to the flavour and quality of the recipe.
- Bean to water ratio. Too much beans makes for an overcrowded recipe especially if not enough water is added and the beans under seasoned. On the other hand, too little beans and too much water, depletes the flavour.
- Soak the beans if required to do so. I recommend this!!
- Sautee your base ingredients. In order to get the best flavour experience out of your slow cooker I do recommend this. The flavours will impart on the beans and liquid over the 6 hour cooking duration.
- Preheat your slow cooker. Heating up slow cooker in advance helps with the culinary continuity so the food will carry on cooking undisturbed.
- Don't overstir the beans. Stir the beans before starting the 6 hour process but try not to peek and constantly stir the beans throughout as this will most likely breakdown the beans.
Beth Griffith
Love your black bean recipe. I added cilantro when it was almost finished cooking. YUMMY! Love me some black beans. Thank you for sharing.
Charla
Sounds wonderful Beth, thank you for your feedback.
Amy
What if you’re using canned beans?
Charla
I haven't tested this recipe using canned beans to give a ratio of liquid etc.. just yet, so sorry!