Are you having ham for a holiday dinner? If so you better not throw out that ham bone! You will be missing out on one of ?the best, easiest dinners EVER. These Crockpot Cuban Black Beans are an amazing healthy comfort food.
Oh man, these beans. When you cook them with the ham bone little pieces of ham fall off and flavor the whole dish.
What if you don't have a ham bone? Don't worry! Buy a ham hock, and wrap it in cheese cloth before cooking it in the Crock Pot. You can find ham hocks at any grocery store. The reason you want to wrap it in cheese cloth is because the bone will start disintegrating into the beans when you cook it for long hours. You don't want to eat little pieces of bone!
The cheese cloth will catch those little pieces. You will need to unwrap it and take the meat off the ham hock after it's done.
I like to have my beans with my All-Purpose Brown Rice. Yum!
Get the Recipe
Crock Pot Cuban Black Beans
- Total Time: 8 hours 15 minutes
- Yield: 8 1x
Description
Crockpot Cuban Black Beans are perfect for that leftover ham bone you have from holiday meals. Throw everything in the Crock Pot and have an easy healthy dinner ready to go! Serve these beans as is or over rice.
Ingredients
- 1 ham hock
- 1 small onion, chopped
- 1 bell pepper, chopped
- 2 lbs (1 bag) dried black beans
- 1 Tablespoon garlic powder
- 1 Tablespoon salt
- 1 Tablespoon brown sugar
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon cayenne pepper, optional
- 4-6 cups of water
- 3 Tablespoons white vinegar
Equipment
- Cheese Cloth
- Twine
- Slow Cooker
Instructions
- Wrap and tie the ham hock in cheese cloth and twine. This is so the hock doesn't disintegrate into the beans (it leaves pieces of bone in the beans...gross).
- Dump all of the ingredients, except the vinegar, into your slow cooker. Make sure the water covering everything so the beans do not dry out. Cook on high heat for 8 hours.
- Remove and unwrap the ham hock, and add any meat from the hock back into the beans. Stir in the 3 tablespoons of vinegar to the pot.
- Serve over rice or east as is!
Notes
- You don't need to presoak the beans for this recipe
- It really does take a good 8 hours, so give yourself enough time!
- Do not add the vinegar too early, it will make the beans tough and crunchy (they will never softened!)
- Prep Time: 15 mins
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Cuban
Brandy says
Do I soak the beans first or put them in dry?
thehungrywaitress says
Hi Brandy! I do not soak my black beans. Just pour them all in! Let me know if you have any other questions. I am so excited you are making this recipe! Let me know how you like it by giving it a rating 😉
Victoria L Warren says
I want to make this Sat 7.1.17, I have one 1 lb bag of black beans and want to add a lb of red potatoes. What changes should I make?
Thanks
thehungrywaitress says
Hi Victoria. Sorry for the delayed response! I have never tried this recipe with potatoes, so I can't really tell you any modifications. I don't really know what this combination would be like. If you make it, let me know how it turns out!
Tisha says
Hi, I just want to tell you that these are the best black beans that I have ever made. I froze half of them since we are a small household and they still taste fab reheated.
Thanks so much.
thehungrywaitress says
Thank you soooo much! They are definitely a winner in my house. I eat them alone or with a big wedge of cornbread!
Debbra says
Just put this in the crockpot can't wait to try it 🙂
Marcus says
Wondering if anyone can compute the net carbs for this recipe? I made it and enjoyed it very much but my diet requires me to track net carbs not total.