| | Crock Pot Cuban Black Bean Salad 2 tablespoons of olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green bell pepper, cored, seeded and diced
2 carrots, chopped
2 celery stalks, chopped
1 tablespoon of ground cumin
2 teaspoons of dried thyme
1/2 teaspoon of cayenne pepper
1/2 teaspoon of freshly ground black pepper
Two 14.5 ounce cans of diced tomatoes
Four 15.5 ounce cans of black beans, drained, and rinsed under cold water
2 chicken bouillon cubes, crumbled
2 bay leaves
6 cups of water
2 tablespoons of balsamic vinegar |
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Spray a 6 quart slow cooker with vegetable oil cooking spray. Heat the olive oil in a large nonstick skillet over medium heat. Add the onion, garlic, and green pepper and cook until soft, about 7 to 8 minutes. Add the carrots, celery, cumin, thyme, cayenne, and black pepper and cook for 5 minutes. Place the cooked vegetable mixture in the slow cooker. Add the diced tomatoes, black beans, bouillon cubes, bay leaves and water. Stir to combine. Cover and cook on LOW for 7 to 8 hours or until the vegetables are tender. Stir in the vinegar before serving. Makes 8 servings |
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