Smoky Slow Cooker Mexican Black Beans are dried black beans combined with smoky chipotle peppers, onion, garlic, jalapeno, and Mexican spices. These will be a serious crowd-pleaser and perfect addition to your Mexican fiesta.
I love beans, but when I order Mexican food, I’m not really a refried beans kind of girl. I usually eat my entree and rice and leave a nice, neat section of untouched refried beans. If I had it my way, my tacos or enchiladas would come with rice…and extra rice. However, every now and then a restaurant will give you the choice of black beans or refried beans. Cha-ching! Black beans, please!
These beans get their smoky flavor from both smoked paprika and a chipotle pepper from a can of chipotles in adobo, which are dried, smoked jalapenos soaking in a spicy, smoky, tomato-based sauce. These flavors perfectly complement the earthy spices like cumin and chili powder in this dish. Pair the beans with your favorite Mexican food and make sure to serve them with The Best Mexican Rice for a complete meal!
The great thing about this recipe is that everything is done in the slow cooker, even soaking the beans. To make them, simply soak your beans overnight in a slow cooker (unplugged, no heat), drain them, throw in the rest of the ingredients and cook for about 8 hours. That’s it. It takes a while to make them, but the process is super easy and the end result is delish. Not only do they taste good, they’re good for you, too. This delicious side dish is vegetarian, high in fiber and protein and contains good-for-you garlic. It’s a win-win-win.
Word to the wise – Smoky Slow Cooker Mexican Black Beans are spicy. My household loves spicy food, so we enjoyed having both the jalapeno and chipotle in these. If your palette isn’t as adventurous, omit the jalapeno. I would suggest you keep the chipotle though, because it really is a wonderful addition to the flavor of these beans.
Tip: There are several chipotle peppers in a can. After using one for this recipe, put the rest of them and their adobo sauce in a freezer-proof container and freeze them until next time you need one.
Looking for more Mexican themed recipes? Try these:
- 1 lb. dried black beans
- 1 large yellow onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno, chopped
- 1 chipotle, chopped (from a can of chipotle in adobo)
- 1 bay leaf
- ¾ tbsp. smoked paprika
- ½ tbsp. cumin
- ½ tbsp. chili powder
- 1 tbsp. salt
- several grinds of black pepper
- 1 qt. chicken or vegetable stock
- handful of cilantro leaves
- Rinse black beans and add to an unplugged slow cooker (no heat) with 8 cups of water. Soak beans overnight. The next day, drain and rinse the beans and return to slow cooker.
- Add the rest of the ingredients to the slow cooker and cook on low for 8 hours. Taste to see if additional salt is needed. Add cilantro to beans right before serving.
- NOTE: Beans will be slightly watery due to them needing to be submerged in liquid to cook properly. Simply use a slotted spoon when serving.