(6 minutes of YOUR time, not cooking time).
Cook these 3 beans
every 8 hours or so, OR have more than one slow cooker going at the
same time. Do the same one-minute chore for each bean.
For each bean, do this 1-minute chore: (I do this chore first thing in the morning by 9 am OR before I go to bed at night.
2 c. raw, uncooked beans (rinse them off in water using a strainer)
8 c. water
Put in a slow cooker (crock pot)
Plug it in, turn on LOW, put the lid on and cook for approx. 8 hours.
For each bean, do is 5-minute chore:
Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
NOTE: Don’t worry about saving PINTO or KIDNEY BEAN water
Refrigerate both the juice and beans until you are ready to use.
If you need some extra bean juice later, you'll have it available.
Bean juice is high in nutrients so water it down and feed your plants if you don’t use it yourself.
raw, uncooked beans will now be approx. 6 cups of cooked beans. Put
them in 8 - 12 oz. containers and either freeze if you aren't going to
use them for a few weeks OR put them in the fridge if you will be using
them within 3 - 4 days.
If you freeze them, be sure and mark what they are so you'll remember.
Now proceed with this recipe, which will only take a few minutes to assemble:
MEXICAN THREE BEAN SALAD
1-3/4 cups cooked black beans
1-3/4 cups cooked red kidney beans
1-3/4 cups cooked pinto beans
1 cup picante sauce
2 tablespoons dried onion
1 can (15-1/4 ounces) whole corn, drained
Mix together beans, picante sauce, onion, and corn. Sprinkle cilantro on top. Chill before serving.
Serves 6 to 8 for a main dish; 8 to 12 for a side dish.