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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. www.roostbooks.com.
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
- 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.