Fat-free Cuban Black Bean Stew in a Crockpot
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Fat-Free Cuban Black Beans in a Crockpot

Prep Time20 mins
Cook Time2 hrs
Total Time2 hrs 20 mins
Course: Stew
Cuisine: Cuban
Servings: 8 servings
Author: Vaishali Honawar

Ingredients

  • 2 15.5 ounce cans of black beans, rinsed and drained
  • 1 large shallot. Can use red onion, plus half of a shallot for garnish, minced
  • 2 cubanelle peppers. Can use green bell peppers instead, chopped in a fine dice
  • 5 large cloves of garlic, pounded into a paste in a molcajete or mortar and pestle, with salt
  • 1 large sweet potato, chopped in a fine dice
  • 1 tsp dry oregano
  • 2 tsp cumin powder
  • 2 cups vegetable stock or water
  • Salt and ground black pepper to taste
  • 1/4 cup chopped cilantro for garnish

Instructions

  • Plug in a crockpot and set on high. When the crockpot has heated, add one chopped shallot and cubanelles and garlic. Add some ground black pepper and salt.
  • Add a tablespoon of water or, if you don't mind some oil, 1 tsp of vegetable oil. Stir well to coat, cover with a lid, and let the mixture cook while you chop the sweet potato.
  • Add the sweet potato to the pot along with the cumin, oregano and black beans. Add more salt and ground black pepper to taste.
  • Give everything a good stir, then add 2 cups of vegetable stock. Stir again to mix.
  • Cover the crockpot with a lid, and let it cook on high about 2 hours or until the sweet potatoes are really soft. Check salt and add more if needed.
  • Garnish with some cilantro and the chopped shallots or red onions reserved for garnish.
  • Serve hot with rice.