Easy Slow Cooker Cuban Black Beans recipe (vegan, gluten-free)

This is a favorite at my house! So good!

Ingredients:

(Use organic if possible)

• 1 pound dried black beans
• 1 yellow onion 
• 1 green bell pepper 
• 3 garlic cloves peeled and minced
• 2 bay leaves
• 3 teaspoons pink hymalayan sea salt
• Black pepper to taste
• 1.5 teaspoons ground cumin
• 1 teaspoon dry oregano
• 1 TBS brown sugar
• 6 cups water (or 7 cups if you like it soupy)
• 1.5 cups cubed, steamed butternut squash added during last 1/2 hour (optional)
• 1/4 cup olive oil (after it's cooked)
• 2 tablespoons lime juice (optional, after it's cooked)
• Optional toppings: chopped red onion, chopped cilantro, crushed red pepper, avocado slices, hot sauce, salsa.

INSTRUCTIONS

• Soak beans overnight (up to 24 hrs) with 1 TBS apple cider vinegar. In the morning, drain and rinse thoroughly.
• Blend the onion, bell pepper, and garlic in a blender (make it smooth or chunky depending on preference)
• Place all ingredients, except butternut squash, olive oil, and the lime juice into a slow cooker. 
• Cook on low heat for 8 hours or high heat for 4 hours.
• Remove the bay leaves. Stir the olive oil and optional lime juice into the cooked beans. Serve immediately, or allow the beans to cool before transferring them to an airtight container. They will keep in the fridge for up to 6 days and can be frozen for up to 2 months.

Instant pot version:

I used 3.5 cups water at 35 minutes high pressure with 20 minutes natural release.

Original recipe from:

https://www.thefullhelping.com/easy-slow-cooker-cuban-black-beans/