Print Recipe
4.34 from 6 votes

Easy Slow Cooker Cuban Black Beans

Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Side Dish
Cuisine: gluten free, nut free, soy free, vegan
Servings: 5 cups beans
Author: Gena Hamshaw


  • 1 pound dried black beans picked over and rinsed (about 2 1/2 cups)
  • 1 white onion diced
  • 1 green bell pepper diced
  • 1 jalapeno pepper finely diced (optional, see note)
  • 5 cloves garlic peeled
  • 2 bay leaves
  • 2 teaspoons salt
  • 1/2 teaspoon ground cumin optional, see note
  • 1 teaspoon dry oregano optional, see note
  • 7 cups water
  • 2 tablespoons lime juice
  • Optional toppings: chopped red onion chopped cilantro, crushed red pepper, avocado slices, hot sauce, salsa


  • Place all ingredients except for the lime juice in a slow cooker. Cook on low heat for 8 hours.
  • Remove the bay leaves and whole garlic cloves from the beans. Stir the lime juice into the cooked beans. Serve immediately, or allow the beans to cool before transferring them to an airtight container. They will keep in the fridge for up to 6 days and can be frozen for up to 2 months.


If you'd like to make the beans a bit plainer (especially if you'd like to use them in a stir fry or another dish that will be seasoned), simply omit the cumin, oregano, and jalapeno.
To prepare over the stovetop, begin by soaking the beans overnight after sorting and rinsing them. The following day, discard the soak water. Heat a bit of vegetable or olive oil in a large stock pot and add the onion and the pepper. Saute the onion and pepper for 5-7 minutes, or until the onion is clear. Add the beans, along with 6 cups of water, the garlic, bay leaves, cumin, and oregano. Bring the mixture to a boil. Reduce to a simmer and simmer for 1 hour, or until the beans are tender. Remove the bay leaves and garlic cloves, Stir in the salt and lime juice. Allow the beans to cool before storing as instructed.