Slow Cooker Black Beans

By Sarah Waldman
March 3, 2017
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Author Notes: Recipe from Feeding a Family: A Real-Life Plan for Making Dinner Work by Sarah Waldman © 2017 by Sarah Waldman. Recipe reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO.
Sarah Waldman

Makes: 6 cups

  • 2 cups dried black beans, picked over and rinsed
  • 4 cups water
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (plus more to finish)
  • 3 garlic cloves
  • 1/2 medium yellow onion
  • 1/4 Navel orange
  1. Combine everything in a 6-quart slow cooker, cover, and cook on high for 4 hours. After 4 hours, turn the slow cooker to the “keep warm” setting until you’re ready to eat. Taste and add more salt if needed.

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