Rinse black beans and soak overnight in water.

Chop onion, red pepper, and celery coarsely.

Mince or crush garlic.

Cut bacon into small strips and sausage into bite-sized pieces.

Sauté bacon and sausage until lightly browned.

Add chopped onion, red pepper, celery, and minced garlic to the pan and sauté until softened.

Transfer soaked black beans and sautéed ingredients to a 6 qt slow cooker.

Add cumin, oregano, red pepper flakes, bay leaf, baking soda, and water to the slow cooker.

Season with salt and pepper.

Cook on low for 6-7 hours or high for 5 hours, until beans are tender.

Adjust seasoning with salt and pepper to taste.

Simmer for an additional 45 minutes.

Stir in chopped fresh cilantro leaves before serving.