(This is 6 minutes of YOUR time, not cooking time).
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 black 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.
Turn slow cooker off and unplug it.
Using a strainer, separate the cooked beans and bean juice - save BOTH in separate containers.
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:
Sheryl’s Favorite Killer Nachos
In a bowl, combine:
1 c. cooked black beans
1/2 c. Pace Picante Sauce or any favorite salsa
1 can of corn OR 1 c. frozen corn
In another bowl, combine:
White or yellow Corn Tortilla chips
Eat like a dip
OR put chips on the plate and put black bean mixture on top of chips
NOTE: If using frozen corn, don’t cook since they thaw out quickly.