Slow cooker times may vary depending on the age of your beans. The first time you make the beans, please check them after 3 or 4 hours on HIGH and continue cooking longer if necessary. If the beans have any crunch to them at all, please cook them longer.
Drain and discard soaking liquid. In a 3-quart saucepan, sauté bacon until it begins to crisp, about 5 minutes.
Add onions, bell pepper, cumin, and 1/2 tsp. salt. Continue to cook about 5 minutes longer, until vegetables are softened. Stir in garlic and oregano and cook until fragrant, about 30 seconds.
Add water, beans, bay leaves, and red pepper flakes. Bring to a boil. Pour into a large crock pot and cook on HIGH for 3 to 4 hours or LOW 7 to 8 hours (see notes).
Remove and discard bay leaves. Add cilantro and lime juice and season to taste with salt and pepper.
Notes
Black beans: Soaking the beans is optional but recommended. To soak the beans overnight, pick through and rinse 1 pound beans. Cover the beans with 5 cups over water and soak at least 8 hours. Drain and discard soaking liquid. This recipe works with other kinds of beans too (see Recipe Tips and Variations for details).
Oregano: You can use either Italian or dried Mexican oregano. They have different flavors (Mexican oregano tastes more like marjoram) but both taste great in this recipe.
Bay leaves: Aka bay laurel leaves, they're fragrant and in my opinion, a must-have ingredient in beans. Because they're sturdy, remove and discard them before serving the beans.
Yield: 1 pound of dried black beans makes approximately 7 cups of cooked beans, enough for 14 servings, 1/2 cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.