Black Beans Infused with Smoke

smoky black beans bring a rich, comforting flavor to any meal. Perfect as a side or a hearty base, they’re easy to make and full of delicious, smoky depth that will quickly become a favorite.

Tips For Better Flavor

Soak the beans overnight to reduce cooking time and improve texture.
Use a piece of smoked wood or smoked paprika to enhance the smoky flavor naturally.
Stir occasionally to prevent beans from sticking to the pot and ensure even cooking.

Ingredients 0/7

1 pound dry black beans, soaked overnight 4 teaspoons bacon drippings 1 onion, chopped 2 teaspoons hickory-flavored liquid smoke 2 tablespoons dark molasses ½ cup packed brown sugar 4 slices pickled jalapeno peppers

Why This Recipe Is So Popular

These beans are rich and full of deep, smoky flavor that makes them comforting and satisfying. They are a great source of protein and fiber, making them both tasty and nutritious. The smoky infusion gives a unique twist that can elevate any meal.

Step 1

Drain the black beans from their soaking water and transferring them to your slow cooker. Pour in enough fresh water to just cover the beans.

Step 2

While that’s going, heat up the bacon drippings in a skillet over medium heat. Toss in the onions and cook, stirring occasionally, until they’re soft and fragrant.

Step 3

Add the cooked onions to the slow cooker with the beans, then stir in the brown sugar, liquid smoke, molasses, and jalapeno slices. Give everything a good mix so the flavors come together.

Step 4

Cover the slow cooker and let it cook on High for about 5 to 6 hours, or until the beans are nice and tender. Check in occasionally to make sure there’s enough liquid, adding a splash of water if needed.

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people cooked this recipe

By Michael Davis

Michael enjoys creating straightforward meals that are easy to prepare at home.

Serving Advice

Serve these beans as a hearty side dish with grilled meats or roasted vegetables. They also work well as a filling for tacos, burritos, or even as a topping for rice bowls. Garnish with fresh herbs like cilantro or a squeeze of lime for added freshness.

Storage Advice

Allow the beans to cool completely before storing them in an airtight container. They can be kept in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water if needed to keep them moist.

Frequently Asked Questions

Do I have to soak the beans overnight?

Soaking helps beans cook faster and evenly, but you can skip it if you're short on time; just expect a longer cooking time.

Can I use fresh jalapenos instead of pickled?

Yes, fresh jalapenos work fine but will add less tanginess compared to pickled ones.

What can I substitute for bacon drippings?

You can use olive oil, butter, or any cooking oil if you want a vegetarian option.

How smoky will the beans taste with liquid smoke?

The hickory-flavored liquid smoke adds a mild to moderate smoky flavor without overpowering the beans.

Can I cook this recipe on Low instead of High?

Yes, cooking on Low will take about 8 to 10 hours but will yield tender beans as well.

How do I know when the beans are done?

The beans should be soft and creamy when pierced with a fork, with no hardness in the center.

Can I freeze leftovers?

Yes, these beans freeze well for up to 3 months; thaw and reheat gently before serving.

Is it necessary to stir the beans during cooking?

Stirring occasionally helps distribute flavors and prevents sticking, but it’s not mandatory.