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Jessica's Crock Pot Black Beans

These slow cooked, tender, smoky, and flavorful beans are perfect for anything that requires delicious black beans.  Eat them by themselves, in burritos, tacos, soups, or mash into a savory dip!

Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 8 c. cooked
Author Rachel Leonard


  • 4 c. dry black beans picked over, rinsed, soaked overnight, and rinsed again
  • 1 large carrot
  • 1 large celery stick
  • 1/4 large yellow onion diced
  • 1 bay leaf
  • 1 bunch cilantro stems (stems only, save leaves for garnish)
  • 1 jalepeno roasted
  • 5 cloves garlic peeled and smashed
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp crushed chipotle
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • water to just cover the beans
  • 1 tsp smoked salt (optional)


  1. Roast your jalapeno.  Set your broiler to high and place the jalapeno on a sheet pan right under the broiler.  Keeping a close eye on the pepper, rotate the pepper until all sides are charred and remove from the oven.  Run under cold water to remove the outer charred skin and top.

  2. Place all ingredients except for the salt in you crock pot/slow cooker, cover with water to just cover the beans(maybe 1/2 an inch above).  Cook on low for 8 hours.

  3. Remove the large vegetable pieces (carrot celery, bay leaf, and jalapeno if it's still there!) 

  4. Add in the smoked salt(optional) or regular salt to taste.  Serve immediately or allow the beans to cool before storing them into containers.  They should keep in the fridge for 5 days, or in the freezer for up to 2 months.

Recipe Notes

* If you want less spicy beans omit the jalapeno and chipotle.