Slow-Cooker Brazilian Black Bean and Pork Stew | America's Test Kitchen

Ingredients

• 5 cups water
• 1 pound (2 1/2 cups) dried black beans, picked over and rinsed
• 4 garlic cloves, peeled and smashed
• 2 bay leaves
• Salt and pepper
• 1/8 teaspoon baking soda
• 1 pound Spanish-style chorizo sausage, halved crosswise
• 1 smoked ham hock
• 1 onion, halved
• 1 (2 1/2- to 3-pound) rack St. Louis–style spareribs, trimmed and cut into 3 pieces
• orange wedges