Crockpot Meatless “Cuban” Beans

cuban beans

I have a book by Cybele Pascal, who is a hugely wonderful author and chef of allergy-free cooking.  Her book, The Whole Foods Allergy Cookbook has so many inspiring and great tasting recipes.  I have over-loved my library borrowed copy so many times, I figured that it was about time that I shared her genius with you!

Here is her recipe, adapted for the crockpot by me for HAG,which she title’s “Raf’s Cuban Rice and Beans”:

Crockpot “Cuban” Beans


  • • 1 large onion, diced
  • • 4 cloves garlic, minced
  • • 2 bay leaves
  • • 4 tablespoons olive oil
  • • 1 green pepper, cut into 1/2 inch pieces
  • • 2 teaspoon oregano
  • • 1 tablespoon cumin
  • • 1/4 teaspoon cloves
  • • ¼ teaspoon pepper
  • • 1 bag of dried black beans, (pre-soaked, using my quick soak method)
  • • 1/4 teaspoon pepper
  • • 1/4 cup red wine or cider vinegar
  • • 1 tablespoon honey
  • • 2 chili(s) in adobo sauce


Drain the quick-soaked beans, place in the slow cooker and cover with 1 inch of water.

Meanwhile in a pan, saute the onion until soft. Add the green pepper, garlic, oregano, cumin, pepper, and clove. Saute 1 minute (don’t skip this step, as I think it really makes the spices open up and get fragrant). Place the veggies in the crockpot.

Add the vinegar and honey with the adobo-chilis, and cook on low for 8 hours. Because the beans are not cooked, I wouldn’t cook this on high.

*SHORT-CUT: If you want to use already cooked beans in the recipe, just use 4 cans of beans (about 6 cups of cooked beans) and then add 2 cups of water to the mixture. Follow the rest of the recipe as written. You can cook this on high for 4-5 hours.

Place all ingredients in the slow cooker on low for 8 hours.

During the last hour of cooking time, salt the beans according to your taste (I add one teaspoon of kosher salt).

Serve with some rice of your choosing, and garnish with any toppings you love (greek yogurt, sour cream, tomatoes, avocado, cilantro).


* I have made this with a ham-hock before which is nice, and adds lots of flavor…but it also stops being a vegetarian dish for your veggie-friends, and it also adds a lot of sodium! Delicious without it! I added the adobo chili to the original recipe to ramp up the flavor instead.

So admittedly, my husband likes it way better with meat.  If your life doesn’t lend well to meatless dishes, than reserve this for a side dish, or add the meat!  I think it is great either way. You will see!

For other vegetarian recipes, check out Powered By BLINGThe Fit Foodie Mama, and Running on Happy.



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