Latin slow cooker recipe: Easy traditional Cuban black bean soup (EXCLUSIVE RECIPE)
One of my favorite things to make in the slow cooker has always been soup. In fact, it was the first thing I ever made because of just how EASY it is. Other than oatmeal (like the slow cooker super easy banana oatmeal I made last week), it's simply outstanding because you can actually convert traditional soup recipes into slow cooker recipes to make life even easier on yourself.
That's exactly what I did when I decided to make this slow cooker Cuban black bean soup. I took a recipe from a Cuban cookbook that my abuelita gave me, The Cuban Kitchen, and changed a few things around to make it into a slow cooker soup instead! The best part is that when I came home, my house smelled like my grandmother's delicious cooking and I just couldn't wait to dig into this one for dinner on a rainy fall day. Enjoy!
Read more ¿Que Mas? Latin slow cooker recipe: An easy & healthy banana oatmeal (EXCLUSIVE RECIPE)
Slow Cooker Cuban Black Bean Soup
Prep: overnight, then 10 minutes
Slow Cook: 10 hours on Low
Yield: 6 servings
1 lb. dry black beans
10 cups of water
1 large green bell pepper, chopped
1 medium yellow onion, chopped
6 garlic cloves, minced
1 tablespoon olive oil
1 teaspoon dried bay leaves
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
1. Put black beans in a large bowl with 8 cups of water. Soak them overnight. In the morning, drain and rise them.
2. Put the rinsed black beans into your slow cooker, then pour in the water and top with the rest of the ingredients.
3. Set the slow cooker on low for 10 hours. Add other seasonings as wanted. Once done, mix well and serve!
Image via Irina Gonzalez