Smoky Slow Cooker Mexican Black Beans
Smoky Slow Cooker Mexican Black Beans are made with smoky chipotle peppers, onion, garlic, jalapeno, and Mexican spices. They're perfect with rice, in burritos, on nachos, and more!
Equipment
- 5-6 quart slow cooker
Ingredients
- 1 pound dried black beans
- 1 large yellow onion diced
- 2 garlic cloves minced
- 1 jalapeno diced
- 1 chipotle pepper from a can of chipotles in adobo chopped
- 1 bay leaf
- 1 tablespoon smoked paprika
- 1/2 tablespoon cumin
- 1/2 tablespoon chili powder
- 3/4 tablespoon sea salt
- several grinds of black pepper
- 1 quart vegetable stock/broth (4 cups)
- handful of cilantro leaves chopped
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 or high for 4 hours. When serving, remove bay leaf and garnish with cilantro. Enjoy!
- NOTE: Beans may be slightly watery due to them needing to be submerged in liquid to cook properly. When they're done, place lid askew or remove the lid and some of the extra liquid will evaporate.
If you like spicy food, feel free to add another chipotle pepper.
Video
Notes
- Once the beans have cooled, store them in an air-tight container in the refrigerator for up to 3-4 days.
- The beans can be frozen in freezer-safe containers. For the best quality, use within 3-6 months. They may dry out a little bit, so make sure to freeze the cooking liquid with the beans.
Tried this recipe?Let us know how it was!