Place dried beans in a pot with water enough to cover and soak 8-12 hours.
Strain the water out of the beans in a colander.
Rinse with cold water and discard any beans that are broken or discolored.
Place all ingredients into your crock-pot … order is irrelevant.
Cover and cook on “high” for 6-8 hours.
After the 3rd hour, check beans and stir once per hour until your desired softness is reached.
Let the beans cool for about an hour.
Mash beans with a potato masher.
Serve warm.
Notes
In case you added too many jalapeños, make sure to have some sour cream around to quell the fire!
Garnishing spicy black beans with a dollop of sour cream and chopped green-tail onions never hurt anybody… I’m just saying… except maybe a vegan.. HAA! Oh, and if you’re not vegan, feel free to throw in Mexican Blend shredded cheese or even some sour cream to the crock pot at hour 5 and be sure to stir it in well.