Best 6 Cuban Black Bean Soup With Cod Crock Pot Recipes

SLOW-COOKER CUBAN BLACK BEAN SOUP

Steps:

• In 5-quart slow cooker, mix all Soup ingredients except lime juice. Cover; cook on Low heat setting 6 to 8 hours or until ham easily pulls away from bone.
• Remove ham shank from slow cooker. Pull ham away from bone; chop, discarding the bone. With potato masher, carefully mash black beans inside slow cooker insert. Stir in 1 cup of the ham and the lime juice. Serve soup with Toppings.

SLOW COOKER CUBAN BLACK BEANS - FRIJOLES NEGROS

Steps:

• Rinse beans with water, picking out any debris. Place into slow cooker. Add the 6-7 cups of water.
• In a medium-sized skillet, heat olive oil over medium heat. Once warm, add chopped green pepper and onion. Cook for 4-5 minutes until slightly softened.
• Lower the heat to medium-low and add oregano, cumin, bay leaf, garlic, and 1 teaspoon salt. Cook for 2-3 minutes more. Add sauteed mixture to slow cooker along with another 2 teaspoons salt.
• Cook on low setting for 6-7 hours or until beans are tender. Time may vary according to different slow cookers.
• Remove bay leaf and discard. Using a slotted spoon, measure out 1 cup of beans from slow cooker (they should be very tender). Place on a plate and mash well with a fork (this will help thicken the beans). Add mashed beans back to slow cooker and stir gently.
• Stir in vinegar and sugar and taste to check seasonings. Add more salt, if needed.
• Serve over rice.

CUBAN BLACK BEAN SOUP

Steps:

• In a large stockpot, cover the beans with water, covering them by 2 inches. Add bay leaf, cumin, oregano, and Italian pepper. Simmer until the beans are tender, about 45 minutes.
• After 45 minutes, remove the pepper.
• In a saute pan, saute onions, red, and green peppers until translucent. Puree in a blender, this is the sofrito.
• In the same pan, saute the garlic. Add to the beans, along with the sofrito, 1/4-cup olive oil, sugar, and vinegar. Season with salt and continue to cook until very thick, about 45 minutes. Garnish with finely chopped red onion.

CUBAN BLACK BEAN SOUP IN THE SLOW COOKER

Steps:

• Rinse beans and remove any particles or bad beans; place in a saucepan and cover with 2 inches water. Add celery and bay leaves. Bring to a boil and cook over high heat, adding more water as necessary, for 10 minutes. Drain beans and remove and discard celery.
• Meanwhile, heat oil in a large skillet over medium high heat. Add onion, bell pepper, and carrot; saute until onions are fairly translucent, about 5 minutes. Add garlic, cumin, and chile flakes; continue to cook until heated through and fragrant, 1 to 2 minutes. Remove from the heat.
• Place tomatoes and water in a slow cooker. Add onion mixture, beans, and bay leaves.
• Cook until beans are tender enough that you can easily smash one between your tongue and the top of your mouth, on Low for 6 hours or High for 4 hours. Add vinegar. Taste to adjust seasonings and add hot pepper sauce.

CUBAN BLACK BEAN SOUP (CROCK POT)

Steps:

• In 3 1/2 to 6-quart slow cooker, combine all ingredients; mix well.
• Cover; cook on high setting for 6 to 8 hours.

CUBAN BLACK BEAN SOUP

Steps:

• In a Dutch oven coated with cooking spray, saute the celery, onion, garlic and jalapeno in oil until onion is tender. Stir in the beans, broth, water, seasonings and hot pepper sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Cool slightly., In a blender, process soup in batches until smooth. Return to the pan; heat through. Garnish each serving with tomatoes, sour cream and cilantro.