Spicy slow cooker beans
6 cups dried beans- black, pinto, aduki, white northern beans.
Rinse the beans a few times. Then add them to a large mixing bowl and cover them with water about two inches above the beans. Soak them overnight. Most of the water will have soaked into the beans by morning.
I have a 7 quart crockpot. If you have something smaller like a 3-5 quart I would use 2 cups for a 3 quart and 4 cups for a 5 quart.
The next morning rinse the beans again. Then add them to your crockpot. Add enough water to just cover the beans. I don't like too much water because I like my beans thick. If you want a little sauce add water about an inch or two above the level of the beans.
6 cups soaked beans- 7quart crockpot
4 cups soaked beans- 5 quart crockpot
2 cups soaked beans- 3 quart crockpot
1 large sweet onion
2 bell peppers- I like yellow and red
2 hot peppers of choice- Jalapenos or serranos- I leave the seeds in them and it gives the beans a nice warm heat.
NOTE: you can add any combination of herbs and spices. These are my favorite.
1 tsp cumin
1 tsp coriander
2 tsp salt
2 tsp ground pepper
2 tsp chili powder
2 tsp ancho chili powder
2 tsp oregano
2 tsp basil
2 tsp smoked paprika
4 oz shot of whiskey- any kind. I use rebel yell or Jameson. The whiskey gives the beans a smokey sweetness that is amazing!
Add all of the ingredients to the beans and water give it a good stir. Put the lid on the crockpot and set the temp to high for the first hour. Then low for the rest of the day. If you don't have time to do this just leave it on low and the crockpot with do the work. You will have left overs unless you are having a party! so these beans freeze very well in quart size ziploc bags. They also keep for over a week in an air tight container in the refrigerator.
My favorite toppings for these beans:
Queso fresco cheese