Cuban Black Bean Soup Crock Pot Recipes

SLOW-COOKER CUBAN BLACK BEAN SOUP

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.

CUBAN BLACK BEAN SOUP IN THE SLOW COOKER

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.

CROCK POT BLACK BEAN SOUP

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.

CUBAN BLACK BEAN SOUP (CROCK POT)

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 WITH COD (CROCK POT)

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

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.

BLACK BEAN SOUP (CROCK POT)

Steps:

• Combine all of the ingredients in a crock pot.
• Cover and cook on high for 4-6 hours.

SLOW-COOKER CUBAN BLACK BEAN SOUP

Steps:

• Heat dressing in large skillet on medium heat. Add peppers and onions; cook 5 to 6 min. or until vegetables are crisp-tender, stirring frequently. Stir in tomatoes, garlic, cumin and oregano; cook 5 min., stirring occasionally. Add to slow cooker. Stir in beans, broth, ham and bay leaves; cover with lid.
• Cook on LOW 10 hours (or on HIGH 5 hours). Remove and discard bay leaves.
• Blend half the soup, in small batches, in blender until smooth. Return each blended batch to remaining soup in slow cooker; stir.