Slow Cooked Black Beans

I love beans and all the ways different cultures prepare them. Here I made black beans inspired by some time I spent in Cabo. These are great for parties and a crock pot essentially does all the work.  The Cotija cheese to top is great if you can find some. Dried beans always have a fresher flavor and better texture so they are worth the cook time.

IMG_3696Soak the beans overnight.IMG_3698I bought an assortment of chiles to add flavor: Chile Negro, Chile Ancho and Chile Puya.IMG_3704You will need to rehydrate your chiles in boiling water. Make sure to remove the stems and seeds. IMG_3714Blend the chiles to make a flavorful stock.IMG_3717Smell this potent flavor, it is rich and only moderately spicy.IMG_3707Fresh bay leaves for some more flavor.IMG_3785The Queso Cotija really adds to the beans. It’s saltiness is almost reminiscent of parmesan.IMG_3777The beans taste even better the next day so cook enough for leftovers.

– 2 Lb. Dried black beans
– 4 White onions
– 8 Cloves garlic
– 4 Bay leaves
– 6 Dried Chiles (I used Chiles Ancho, Negro and Puya)
– 6 Cups low sodium chicken broth
– Sea Salt
– 1 Tbsp. cumin
– 1 tsp. oregano


1) Soak beans overnight in large container, the beans should be covered by at least one inch of water. Then drain beans and transfer to crock pot.

2) Remove stems and seeds from dried chilis.  Place chilis in bowl and cover with 8 cups boiling water.  Soak for one hour.  Transfer chiles to blender then add 6 cups of soaking water. Blend on high till liquid is smooth.

3) Cover beans with diced onions, whole cloves of garlic gently smashed, bay leaves, and spices. Sprinkle with sea salt.

4) Pour blended chili mix into crockpot, then 6 cups of low sodium chicken broth.

5) Cook on low for 6-8 hours, until beans are tender. Serve with crumbled Queso Cotija.

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