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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 93.4
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 10.8 mg
  • Total Carbs: 11.8 g
  • Dietary Fiber: 4.2 g
  • Protein: 4.0 g

View full nutritional breakdown of Cuban slow cooker black beans calories by ingredient
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Cuban slow cooker black beans

Submitted by: ANGELA3511

Introduction

First, I am not even a tiny bit Cuban. But I should have been given how much I LOVE Cuban food! I adapted this recipe from one I found online from a Cuban blog (to exclude the large quantities of pork fat). Spices not included in calorie count but should add only very negligible calories.

Very yummy and good for you! As it, it is vegetarian.
First, I am not even a tiny bit Cuban. But I should have been given how much I LOVE Cuban food! I adapted this recipe from one I found online from a Cuban blog (to exclude the large quantities of pork fat). Spices not included in calorie count but should add only very negligible calories.

Very yummy and good for you! As it, it is vegetarian.

Number of Servings: 8

Ingredients

    BEANS:
    1 pound (2 cups) dry black beans, cleaned and rinsed
    5 cups of water

    SOFRITO:
    1 large stalk celery
    1/2 red onion
    1/2 green bell pepper
    2 tbsp. extra-virgin olive oil

    SPICES:
    4 bay leaves
    1 tsp. ground cumin
    1 tsp. oregano
    3 tbsp. chopped fresh cilantro (or equivalent of the refrigerated cilantro paste)
    1/2 tsp. chili powder
    1/2 tsp. salt
    1 tbsp. minced garlic


Tips

Serve with plain brown rice and nonfat sour cream for Cuban black beans and rice.


Directions

* Pick through (for small stones) beans and thoroughly rinse. Place beans in slow cooker and cover with 5 cups of water (beans should be completely covered by water). Add 4 bay leaves. Set on low overnight or at least 8 hours.

* Check water level the next morning and add more sparingly if beans are not covered (should have about 1/4 inch of water covering the beans).

* Prepare sofrito by either very finely dicing celery, onion and bell pepper, or process vegetables in food processor or blender until finely chopped.
* Saute in 2 tbsp. of olive oil for 3-5 minutes.
* Add the spices (excluding the bay leaf, which should already be with the beans/ water).

* Add sofrito to beans and stir thoroughly.

* Use a metal spoon to smash about 1/2 of the beans against the side of the slow cooker to make them thick and authentic.

* Cook on high 8 hours or until beans are tender.

* Remove bay leaves. Remove crock from base (if possible) and allow to sit off heat for ~30 minutes to thicken before serving.

8 large servings.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ANGELA3511.






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