Cuban Black Beans in a Crockpot

I adapted this recipe to make it simpler. The sherry vinegar is definitely worth seeking out for this dish. Leftover beans make a great dip. Just process them until almost smooth, sprinkle with a little shredded cheese, and heat. Sprinkle with chopped red bell peppers, onions and scallions before serving.
Servings 8 -10


  • 1 pound dried black beans rinsed thoroughly, soaked overnight
  • 2 tablespoons extra virgin olive oil
  • 1 large white onion finely chopped
  • 1 bell pepper finely chopped
  • 5 garlic cloves finely chopped
  • 1 bay leaf
  • 1/2 teaspoon cumin
  • 1/2 teaspoon oregano
  • 1 teaspoon black pepper
  • 8 cups water
  • 2 tablespoons sherry vinegar
  • 1/2 cup dry white wine
  • 1 1/2 teaspoons salt


  • chopped red bell pepper
  • chopped onion
  • chopped scallions


  1. Heat oil in a large pan. Add onion, bell pepper, and garlic cloves to pan and saute until onions are soft, about 4-5 minutes. Add bay leaf, cumin, oregano, and black pepper and cook for 2 more minutes.
  2. Place in crockpot along with soaked beans and 8 cups of water. Cook on low for 6-7 hours. Add sherry vinegar, wine and salt, and continue to cook on low for another 1 to 1 1/2 hours. Remove bay leaf fore serving. Serve as a soup or over steamed rice.

Recipe Notes

Adapted from New York Times. Based on reader's reviews, you might want to double or even triple the amount of cumin and oregano in the recipe if you like a more seasoned soup.