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F2e8e1c5 e5d6 456e 9106 08ebcdf2ca45  2016 03 23 14 12 46
Nigella Lawson
Nigella Lawson

Put black beans (unsoaked!) in a slow cooker, add 2-3 tablespoons harissa, then pour in cold water to cover generously, stir and cook on low for about 6 hours or until beans are soft. Best to leave them to cool and stand for a day in the scant amount of liquid that remains (it will thicken) to let flavours develop, but salt to taste when still warm. Reheat gently on the stove, decant into a bowl, and top with lime-spritzed avocado and sprinkle with cilantro.

Cait Lovelace
Cait Lovelace
I'm always wondering how to best cook dry beans. Thanks for sharing!
ellfow
ellfow
Made them yesterday and they were delicious (although required a couple extra hours in the slow cooker)!
laurenlocally
laurenlocally
I can't wait to try this!
Betty Inestroza
Betty Inestroza
One of my favs, I add feta
Food52
Food52
Love this!
L A Kuklis
L A Kuklis
Perfectly simple yet sophisticated- Nigella rocks!