Oil-Free Cuban Black Beans in a Crockpot
A smoky, rich-tasting and delicious vegan Cuban Black Bean stew made in the crockpot, with cubanelle peppers and cumin. A no-oil, gluten-free, soy-free recipe.
Servings: 8 servings
- 30 ounce black beans, (cooked or canned. If using canned, make sure they are 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 garlic, (pounded into a paste in a molcajete or mortar and pestle, with salt)
- 1 large sweet potato, (chopped in a fine dice)
- 1 teaspoon dry oregano
- 2 teaspoon cumin powder
- 2 cups vegetable stock or water
- Salt and ground black pepper to taste
- 2 tablespoon cilantro (chopped, for garnish)
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 teaspoon 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.
Calories: 188kcal | Carbohydrates: 36g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 551mg | Fiber: 11g | Sugar: 2g | Vitamin A: 6053IU | Vitamin C: 3mg | Calcium: 55mg | Iron: 3mg