Fat-free Cuban Black Bean Stew in a Crockpot
Fat-Free Cuban Black Beans in a Crockpot
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Course: Stew
Cuisine: Cuban
Servings: 8 servings
Author: Holy Cow! Vegan Recipes
  • 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
  1. 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.
  2. 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.
  3. Add the sweet potato to the pot along with the cumin, oregano and black beans. Add more salt and ground black pepper to taste.
  4. Give everything a good stir, then add 2 cups of vegetable stock. Stir again to mix.
  5. 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.
  6. Garnish with some cilantro and the chopped shallots or red onions reserved for garnish.
  7. Serve hot with rice.