Easy Cuban Black Beans are made in a slow cooker with only five ingredients. These beans are oil-free, vegan, and a meal-prep favorite!
These Cuban black beans are one of my favorite dishes to meal prep because its stress-free and easy-to-make. This tried and true dish is cooked in a slow cooker, making it hands-off once you put the ingredients in. For this reason, it has become a staple in my home. I make them at least once a month or more. I know it may sound like a lot, but this dish is so versatile, which is why I keep coming back.
What pairs well with black beans?
While these Easy Cuban Black Beans can be served simply on its own with fresh cilantro or a dollop of Ultimate Cashew Cream, I typically start by making a Buddha bowl, like the Best Blessed Black Bean Beauty Bowl. I pack my bowl with Easy Cuban Black Beans, some type of leafy cruciferous green vegetable like kale or collard greens, a whole grain like brown rice, sweet plantain and avocado. By the end of the week, the same batch of Easy Cuban Black Beans may have turned into burritos, enchiladas, black bean burgers, or even a topping for my salad.
Besides its versatility, it is one for a novice cook. You can make this recipe with your eyes closed because it really is just throwing together a few ingredients, adding water, and setting your slow cooker. Made with simple ingredients, these Cuban black beans are a winner every time.
Easy Cuban Black Beans have 5 key ingredients
- Black beans, dry
- White onion
- Garlic
- Jalapeno
- Bay leaves
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This recipe beats canned beans any day. Using dried beans is more budget-friendly than canned. It also generates less waste. It's tastier, in my opinion. As a meal prep favorite, you can cook them in bulk so you can enjoy them during the week or freeze them for easy access later. Usually, I make this on a Sunday, and it stretches out during the week.
How to Prepare these Cuban black beans in the slow cooker
Place all ingredients into a slow cooker and cook on high heat for 3½ hours or on low heat for 7 hours or overnight.
Salt to taste and add optional toppings or pairings.
The cooked beans will keep in the refrigerator for up to six days or can be portioned and frozen for two months.
Frequently Asked Questions
An astounding YES! Black beans are a great source of antioxidants, protein and fiber, and complex carbohydrates which are an essential part of a health-promoting diet. Beans are known to protect the body from certain cancers and help with chronic health issues like diabetes due to their ability to improve insulin sensitivity. Black beans are also packed with potassium which has been shown to lower blood pressure and may also lower the risk for stroke. This superfood has a low glycemic index, which means it doesn’t spike blood sugar levels. Beans also feed the good bacteria in the gut, which helps improve the immune system, regulate hunger and satiety hormones, metabolism, cognition, and gene expression. Beans are one of the healthiest foods you can eat! If you want to learn more about the health benefits of beans, check out this study.
If you are cooking dried beans on the stovetop then yes, you’ll want to soak them. Not only does it reduce the cooking time but improves the digestion of the beans. To learn more, check out these tips on how to cook dried beans.
Contrary to popular belief eating beans can help you lose weight. Bean eaters are associated with lower body weight, slimmer waistline and less obesity overall. This is because they are low in calories and fat. In addition, beans are high in protein and fiber which helps with staying full for longer periods of time. The fiber and resistant starch in beans aids in regulating hunger and satiety hormones.
Cooking your beans is the healthiest way to eat beans because they do not contain added sodium and possibly other preservatives and harmful chemicals. However, canned beans can be a healthy option if they are in BPA-free cans and low in sodium. Always rinse your canned beans before eating them to wash away the excess sodium.
Black beans are a great source of protein and fiber, which is essential to a health-promoting diet. So, if you’re like me and you gravitate towards dishes that are easy to make, delicious and have the gift of becoming a chameleon in the kitchen, then you have to try these easy slow cooker Cuban black beans.
We hope you love this oil-free, gluten-free Easy Cuban Black Beans made in the slow cooker. Please rate and leave a comment below. Be sure to share a picture on Instagram and tag us @danielfastrecipes so we can see your creation!
Easy Cuban Black Beans
Ingredients
- 1 pound dried black beans picked over and rinsed (about 2 ½ cups)
- 1 large white onion diced
- 1 jalapeno pepper diced
- 5 cloves garlic peeled and crushed a little, but kept whole
- 2 bay leaves
- 7 cups of water
- Optional toppings: chopped red onion fresh cilantro, crushed red pepper, sliced avocado, hot sauce, salsa, Ultimate Cashew Cream sauce
- Optional pairings: brown rice baked sweet potato, steamed kale or collard greens, plantains. Check out the Best Blessed Black Bean Buddha Bowl.
Instructions
- Place all ingredients into a slow cooker and cook on high heat for 3½ hours or on low heat for 7 hours or overnight.
- Salt to taste and add optional toppings or pairings.
- The cooked beans will keep in the refrigerator for up to six days or can be portioned and frozen for two months.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Knife
- Cutting board
- Slow cooker
Gigi says
These Cuban black beans are the real deal. Wonderful for meal prep and versatile.