Crockpot Cuban Black Bean Soup is a simple, healthy and delicious soup that can made using pantry items. Dress this soup up with fresh chopped red bell peppers, onions and scallions. Serve with hot sauce on the side for spicy food lovers.
Three of my boys love black beans so now that my oldest son is off to college, beans have been making a bigger appearance on our table – in chilies, soups, dips, and just regular old black beans. Although canned beans are convenient, they usually have quite a bit of salt, plus there are often chemicals in the lining of the cans. So, whenever I can, I use dried beans. They’re a lot less expensive, and honestly, don’t take that long to cook. Dried beans just need to be soaked first – there’s even a quick-soaking method on the back of the dried bean bags if you’re in a hurry.
Several months ago, I found a recipe for Cuban Black Beans in a New York Times article entitled Holding On to Heritage Before It Slips Away. I love making authentic recipes from various cultures. Although there are recipes on the back of dried bean bags and cans, the recipes often call for a seasoning packet that contains MSG. So, I was thrilled to find this authentic black bean recipe and try it. Interestingly enough, this recipe is not that different from the one on the back of the dried black bean bag, with the exception of the seasoning packet and the addition of sherry vinegar.
These are some of the best black beans I’ve ever made – the sherry vinegar is definitely worth seeking out as it adds great flavor. I’ve made this recipe several times already, and converted it to a Crockpot Cuban Black Bean Soup Recipe, simplifying the original recipe by a few steps. Instead of two different saute steps, I’ve combined them into one. And of course, sticking this in the crockpot makes for a no-fuss meal since it cooks all day long while you work or are running around. All you need is a nice green salad and some rice (tip: make this in a rice cooker and keep it on the warm setting until dinnertime) for a simple Meatless Meal (vegan too).
Black beans are a Power food according to the book Power Foods: 150 delicious recipes with 38 Healthiest Ingredients from the editors of Martha Stewart’s Whole Living Magazine. Power Foods are foods that are outstanding in the amounts of vitamins, minerals, phytonutrients, essential fatty acids, fiber and more, that help fight disease and promote good health.
So, what makes dried beans a Power Food?
