You can eliminate the quick-cook method for the black beans if you soak them overnight.
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; bring to a boil, and cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
Place beans and next 14 ingredients (beans through bay leaves) in an electric slow cooker. Cover with lid, and cook on low heat for 8 hours. Stir in cilantro and hot sauce.
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