Vegetarian Slow Cooker Cuban Black Beans

Cuban-style black beans are delicious with white rice and sliced avocado.

Serves: 4Hands-on: 15 minutesTotal: 8 hours 15 minutesDifficulty: Easy

Serves: 4


  • 8 oz. dried black beans, soaked overnight in water
  • Water, as needed
  • ½ tsp. apple cider vinegar
  • ¼ cup diced onion
  • 1 medium green bell pepper, seeded and finely chopped
  • 2 cloves garlic, peeled and minced
  • 1 small jalapeño, seeded and minced
  • ½ tsp. dried oregano
  • ¼ tsp. ground cumin
  • ½ tsp. salt


  • Drain and rinse soaked beans, discarding water. Place beans and 2 cups water in a medium saucepan and boil on high for 10 minutes. Drain and discard water.
  • Into a 2-quart slow cooker, place beans, vinegar, onion, green bell pepper, garlic, jalapeño, oregano, cumin, and salt, stir.
  • Cover and cook on low for 6–8 hours, or until beans are tender. Stir before serving.