Sunday, October 17, 2021
HomeRecipe ReviewsVegetablesSlow Cooker Cuban Black Beans

Slow Cooker Cuban Black Beans

(Frijoles Negros)

After posting Cuban Chicken with Onions (Pechuga a la Plancha), you know I have to do a post on beans and rice. It’s a must with Cuban food! Now, I know you can just open a can of black beans, but that’s not how I roll. Okay, it sometimes is, but not today! These Slow Cooker Cuban Black Beans promised to be an authentic side dish, and they sound easy to make. Just a few ingredients and a slow cooker usually mean a no-fuss dish. Let’s find out if this recipe is that easy.

A truly authentic, delicious, and simple recipe for Cuban Black Beans made in the slow cooker. Even better when eaten on the second day…a perfect make-ahead meal.

Recipe Author: Bianca at Casablanca Cooks
Get the recipe

The Ingredients

There are a dozen ingredients in this recipe, but about half of them are spices. I had those on hand, along with the vinegar, sugar, and olive oil. That left me to shop for the fresh ingredients and the dried black beans.

Speaking of black beans, I really appreciated that this recipe included the correct amount of water for multiple sizes. I managed to find a 16-ounce package of dried beans, so I used the larger amount of water.

Slow Cooker Cuban Black Beans (Frijoles Negros) Ingredients
Dried back beans, green bell pepper, yellow onion, sugar, white vinegar, garlic, bay leaf, dried oregano, ground cumin, salt, and olive oil

The Process

Think cooking dried beans is a pain because you have to remember to soak them beforehand? Not with these Slow Cooker Cuban Black Beans! No soaking was required, which is perfect for me since I usually forget that part.

The 6-7 hour cooking time did mean I had to get up early to get things started, though. Here’s how my time was spent:

  • 19 minutes to prep
  • 6 hours to cook
  • 2 minutes to season
  • 6 hours 21 minutes total

That was right in line with the 6 hours 20 minutes listed on the recipe.

As I mentioned, I had to get up early to make these beans, and I was a zombie that morning! Even so, this recipe was easy enough to follow that I had everything chopped, sauteed, and seasoned before I was fully awake.

If you’re a morning zombie or just plain in a hurry, you can always prep everything the night before. Chop the bell pepper, onion, and garlic and keep them in the refrigerator. Then measure out the spices and keeping them in a sealed container on the counter. You can also measure out the water and keep it in a pitcher on the counter. Everything will be ready to go the next morning.

Really in a hurry? Saute the bell pepper, onion, garlic, and spices. Allow it to cool for 20-30 minutes, then place it into a sealed container and refrigerate. All you’ll need to do in the morning is add the sauteed mixture to the slow cooker with the beans and water.

Chopped bell pepper and onion
Chopped bell pepper and onion

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Want an easy and authentic Cuban side dish? Look no further! These Slow Cooker Cuban Black Beans check both of those boxes, and they taste oh so good. The seasonings were on point, and this recipe was just as good as what I get at my local Cuban restaurant. The recipe was incredibly easy to follow and made a huge batch of beans. Plus, it cooks in the slow cooker, leaving you free to concentrate on your main dish.
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.


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