Slow Cook

Slow-Cooker Black Beans

March  3, 2017
3 Ratings
Photo by Elizabeth Cecil
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

  • Cook time 4 hours
  • 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
In This Recipe
  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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Sarah Waldman is a food writer and recipe developer living on Martha’s Vineyard. She is the author of, Feeding a Family: A Real-Life Plan for Making Dinner Work.