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Cuban Black Bean Soup (Frijoles Negros) © Jeanette's Healthy Living

Crockpot Cuban Black Bean Soup

Course Soup
Keyword black beans
Prep Time 15 minutes
Cook Time 8 hours
Servings 10
Calories 203 kcal


  • 1 pound dried black beans rinsed thoroughly, soaked overnight
  • 2 tablespoons extra virgin olive oil
  • 1 large onion finely chopped
  • 1 bell pepper finely chopped
  • 5 cloves garlic 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
  • hot sauce


  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.
  3. Serve with chopped red bell peppers, onion, scallions and hot sauce, as desired.

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.

Nutrition Facts
Crockpot Cuban Black Bean Soup
Amount Per Serving
Calories 203 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 364mg16%
Potassium 734mg21%
Carbohydrates 31g10%
Fiber 8g33%
Sugar 2g2%
Protein 10g20%
Vitamin A 380IU8%
Vitamin C 17mg21%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.