Cuban Black Bean Soup in the Slow Cooker

Ingredients

• 1 package dry black beans , 8 ounce
• 2 stalks celery , cut into thirds
• 2 bays leaves
• 1 tablespoon vegetable oil
• 1 onion , diced
• 1 green bell pepper , diced
• 1 large carrot , diced
• 3 cloves garlic , minced
• 1.5 teaspoons salt
• 1 teaspoon ground cumin
• 1 teaspoon red pepper flakes
• 1 can fire-roasted diced tomatoes , 14.5 ounce
• 1 can water , 14.5 ounce
• 1 tablespoon red wine vinegar
• 3 dashes hot pepper sauce , or to taste

Instructions

1. 1

   Rinse beans and remove any particles or bad beans. Place beans in a saucepan; cover with 2 inches water. Add celery and bay leaves.; bring to a boil over high heat. Cook, adding more water as necessary, for 10 minutes. Drain beans; discard celery.

2. 2

   Meanwhile, heat oil in a large skillet over medium-high heat. Add onion, bell pepper, and carrot; sauté until onion fairly translucent, about 5 minutes. Add garlic, salt, cumin, and pepper flakes; cook until heated through and fragrant, 1 to 2 minutes. Transfer to a slow cooker.

3. 3

   Add tomatoes and water to slow cooker; stir in beans and bay leaves. Cover slow cooker.

4. 4

   Cook on Low until beans are tender enough that you can easily smash one between your tongue and the top of your mouth for 6 hours (or on High for 4 hours). Add vinegar. Taste and adjust seasonings; add hot pepper sauce.