Slow Cooker Cuban Black Bean Soup

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Slow Cook: 10 hours on Low

Yield: 6 servings


  • 1 lb. dry black beans
  • 10 cups of water
  • 1 large green bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 teaspoon dried bay leaves
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


Put black beans in a large bowl with 8 cups of water. Soak them overnight. In the morning, drain and rise them.

Put the rinsed black beans into your slow cooker, then pour in the water and top with the rest of the ingredients.

Set the slow cooker on low for 10 hours. Add other seasonings as wanted. Once done, mix well and serve!

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