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Cuban Black Bean Crockpot Recipe

A slow-cooking, flavor-packed Cuban black bean recipe made in the crock pot.

  • Total Time: 8 hours and 20 minutes
  • Yield: 4 servings 1x


Units Scale

1 teaspoon olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 red pepper, finely chopped
1/2 teaspoon cumin powder
1/2 teaspoon oregano
1/2 teaspoon smoked paprika
3 cups cooked black beans (or 2 cans, drained and rinsed)
1 bay leaf
1 cup vegetable broth
1/3 jalepeño, finely chopped
1/4 cup chopped cilantro
Salt and pepper, to taste
Lime wedges, for garnish


Heat oil in a skillet over medium-high heat. Add garlic, onion, and red pepper and sauté until vegetables are soft, about 5 minutes.
Add cumin, oregano, and smoked paprika. Stir to combine and cook for 2 minutes.
In a crockpot, add cooked beans, sautéed vegetables, bay leaf, vegetable broth, jalapeño, and 1/4 cup cilantro. Stir to combine and season with salt and pepper.
Cover and cook on low for 8 hours. Taste and adjust seasonings as needed.
Serve over rice with a squeeze of lime and garnish with more chopped cilantro.


You can substitute vegetable broth with water, if desired.
To make the dish spicier, add another jalapeno pepper or a pinch of cayenne pepper.

  • Author: Emily Royce
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Crockpot
  • Cuisine: Cuban
  • Diet: Halal


  • Serving Size: 1 serving
  • Calories: 230 kcal
  • Sugar: 2g
  • Sodium: 310mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 9g
  • Protein: 13g
  • Cholesterol: 0mg

Keywords: Cuban Black Bean Crockpot Recipe, Cuban Cuisine, Vegetarian Dish, , , ,