Smoky Slow Cooker Mexican Black Beans
Smoky Slow Cooker Mexican Black Beans made with 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.
Ingredients
- 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
- 3/4 tbsp. smoked paprika
- 1/2 tbsp. cumin
- 1/2 tbsp. chili powder
- 1 tbsp. salt
- several grinds of black pepper
- 1 qt. chicken or vegetable stock
- handful of cilantro leaves
Instructions
- Rinse black beans and add to an unplugged slow cooker (no heat) with 8 cups of water. Soak beans overnight, ideally at least 12 hours. 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. Enjoy!
- 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.
Notes
If freezing, freeze the cooking liquid too as they may get dry. Freeze beans up to 3 months.
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