Slow-Cooked Cuban Black Beans with Sofrito

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Tender black beans slowly simmered with a fragrant sofrito base, perfect as a hearty side or main dish. This latin american-inspired slow cooker (vegetarian) ready in about 120 minutes pairs olive oil, medium, diced green bell pepper, medium, diced red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 230 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 lb (about 2 cups), soaked overnight dry black beans
• 3 tbsp olive oil
• 1 medium, diced green bell pepper
• 1 medium, diced red bell pepper
• 1 large, diced yellow onion
• 6 cloves, minced garlic cloves
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1 leaf bay leaf
• 6 cups water
• 1 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp red wine vinegar

Instructions

1. Step 1: Drain and rinse 1 lb soaked dry black beans and set aside.
2. Step 2: Heat 3 tbsp olive oil in a large heavy-bottom pot over medium heat. Add 1 medium diced green bell pepper, 1 medium diced red bell pepper, and 1 large diced yellow onion; sauté for 7-8 minutes until softened and fragrant.
3. Step 3: Stir in 6 minced garlic cloves and cook for 1 minute until aromatic.
4. Step 4: Add 2 tbsp tomato paste, 1 tsp ground cumin, and 1 tsp dried oregano; cook stirring for 2 minutes to deepen flavors.
5. Step 5: Pour in 6 cups water and add the soaked black beans along with 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for about 1 hour 30 minutes or until beans are tender, stirring occasionally.
6. Step 6: Season with 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tbsp red wine vinegar. Remove bay leaf before serving.