Slow cooker? Yes.
One pot? Yes.
Four ingredients? Yes, but this goes best with rice and topped with cilantro.
This Slow Cooker Cuban Black Beans recipe is one of those rare meals that is a family favorite for my kids, plus a favorite of mine, because of how little time and effort it takes to get dinner on the table.
On a busy weeknight, I can just throw the FOUR ingredients into our slow cooker in the morning and dinner is done! I serve this with a pot of jasmine rice (or Trader Joe’s organic frozen brown rice)!
This recipe makes enough for our family of six, plus lots of leftovers. I usually freeze our leftovers in a gallon freezer ziplock, for a future busy weeknight.
Enjoy!
Slow Cooker Cuban Black Beans
This Slow Cooker Cuban Black Beans recipe has just FOUR ingredients and gets dinner on the table with little time or effort! My family enjoys this on top of rice, topped with cilantro.
Ingredients
- 3½ cups dried black beans
- 6 dried bay leaves
- 4 tsp kosher salt
- 3 garlic cloves, minced
- cilantro for garnish
- rice for serving
Instructions
- Put all ingredients in slow cooker with 9 cups of water. Cook on low for 5 hours, until beans are tender. Serve with rice and garnish with cilantro.
