Slow Cooker

Slow-Cooker Black Beans

March  3, 2017
4.3 Stars
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. www.roostbooks.com.
Sarah Waldman

  • Cook time 4 hours
  • Makes 6 cups
Ingredients
  • 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
Directions
  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.

See what other Food52ers are saying.

  • Amy
    Amy
  • natasha.moreno.560
    natasha.moreno.560
  • Jeff Jackson
    Jeff Jackson
  • Sarah Waldman
    Sarah Waldman
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.

12 Reviews

Amy September 14, 2018
could you use this method to prepare other kinds of beans?
 
rlsalvati September 26, 2018
I use this method to prepare most beans but you'll want to switch up the extras - the cumin/orange combination won't work for most other bean types. I like to give beans at least a couple hours on high, then my time frame determines whether they finish on high or move to low. If you have hard water, you may want to brine first.
 
Kelli A. October 18, 2017
Ok. So after reading the comments I now know you throw the onion and orange in without chopping but Do you mince the garlic? If not, how do you keep from eating a whole garlic by mistake.
 
Kelli A. October 18, 2017
Oh and I love your cookbook. I bought it based on DALS recommendation and we love so many of your recipes including the quinoa burgers and the chicken and chard.
 
Author Comment
Sarah W. October 19, 2017
Hi Kelli, I just plop 3 garlic cloves in the slow cooker and at the end, if you're a garlic lover, they are soft and tasty in a scoop of beans but you can easily pick them out or scoop around them. That said, you could chop the garlic - I'm just a little lazy! I'm so happy you have a copy of Feeding a Family - I love the quinoa burgers and chicken & chard too. Wahoo!
 
natasha.moreno.560 March 13, 2017
Would 8 hours on low work just as well? Also, is the Orange for flavoring or does it also help to serve another purpose like to tenderize? Thanks! I've been wanting to try dry beans in the slow cooker!
 
Author Comment
Sarah W. March 13, 2017
Hi Natasha, I haven't tried 8 hours on low but I have seen highly rated recipes that suggest that combination so it looks like it's worth a try! The orange adds a subtle sweetness. Good luck!
 
Matea March 11, 2017
I am also wondering how the orange is prepared and the onion too - diced?
 
Author Comment
Sarah W. March 12, 2017
I simply cut a navel orange into quarters, skin and all, and plop it in. Same with the onion - halved, peeled, add in. Enjoy!
 
Jeff J. March 10, 2017
How do you prepare the orange?
 
Author Comment
Sarah W. March 12, 2017
Hi Jeff - I simply cut a navel orange into quarters and add one section to the pot, skin and all.
 
Jeff J. March 12, 2017
Thanks!