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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.

Prep Time
10 mins
Cook Time
8 hrs
Additional Time
12 hrs
Total Time
20 hrs 10 mins
Servings: 8
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 1 lb. dried black beans
  • 1 large yellow onion chopped
  • 2 garlic cloves minced
  • 1 Jalapeño chopped
  • 1 can chipotles in adobo 1 chipotle from can, chopped
  • 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. vegetable stock/broth (4 cups)
  • Handful of cilantro leaves chopped

Instructions

    Cup of Yum
  1. 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.
  2. 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!
  3. 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.