Slow-Cooked Cuban Black Bean Soup

Begin by thoroughly washing the beans and discarding any debris or spoiled beans. Next, submerge the cleaned beans in a saucepan and cover them with 2 inches of water. Add sliced celery and bay leaves to the pan, then bring the mixture to a rolling boil over high heat.

Cook for 10 minutes, periodically adding more water as needed to maintain the desired consistency. Remove the beans from the heat and drain them, discarding the celery leaves in the process.

In a large skillet, heat a generous amount of oil over medium-high heat. Sauté sliced onions, bell peppers, and carrots until the onions are translucent, approximately 5 minutes. Add minced garlic, salt, ground cumin, and pepper flakes to the skillet and cook until heated through and fragrant, about 1-2 minutes.

Transfer the mixture to a slow cooker.

Add diced tomatoes and water to the slow cooker, stirring in the cooked beans and bay leaves.

Cook on Low for 6 hours or High for 4 hours, until the beans are tender enough to be easily crushed between your tongue and the roof of your mouth.

Add a splash of vinegar and taste the dish to adjust the seasonings as needed. Finally, add hot pepper sauce to give it a spicy kick.