Cuban-Style Black Beans


Cuban Style Black BeansIngredients

  • 5 cups water
  • 2 cups dried black beans, pick through and rinsed
  • 1 can (14.5 oz.) low sodium diced tomatoes
  • 1 large onion, chopped
  • 1 medium green or red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano leaves
  • 1 bay leaf
  • ½ teaspoon salt
  • 2 tablespoons red wine vinegar


  1. Combine water, black beans, tomatoes, onion, bell pepper, garlic, cumin, oregano, bay leaf and salt in a large slow cooker. 
  2. Cover; cook on HIGH 4 to 6 hours or on LOW 8 to 10 hours until beans are tender. 
  3. Stir in red wine vinegar before serving. Season to taste with salt and pepper, if desired. 

Tip:  While your food is in the slow cooker don't peek! So much heat escapes when you lift a slow-cooker lid that cooking time is increased by as much as 20 minutes, so resist the temptation to check on your food except as directed.

Our recipes can be part of a well-balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided.