I batch cook black beans in the crock pot and freeze them in baggies so we always have them on hand. If you aren't there yet in your meal planning, canned beans work just fine! I get about 6lb of cooked beans from 2lb of dried beans, so it saves money and we have the freezer room to store them. I'll add my crock recipe for beans at the bottom if you want to give it a try! UPDATE!!! Now I cook my beans in the Instant Pot. Recipe added below!
Ingredients
3-4 green onions, chopped
1 bag frozen organic corn or 2-3 cobs, shaved
2 roma tomatoes, diced
Juice from one lemon
2T olive oil
1/2 T Dijon mustard
1/2-1T cider vinegar, to taste
1 T cumin (or replace both cumin and garlic powder with 1T homemade taco seasoning)
1t. garlic powder
2-3T chopped cilantro
salt + pepper to taste
Combine all ingredients and toss well. Refrigerate for at least 30 min before serving. Serve as a side dish with grilled fish or chicken; it's a perfect lunch as is; with chips for dipping. Extremely versatile and delicious! Secret tip: chop green onions ahead of time and keep in the freezer. Just grab and toss in when needed!
Instant Pot Black Beans - No Soaking!
1 garlic clove, peeled
2t salt
1 bay leaf
Add all ingredients to your Instant Pot. Cover with water. Lock the lid and valve, turn on bean setting for 15 minutes. Do a 5 minute Natural Pressure Release. Done! Voila!
Crock Pot Black Beans
1 garlic clove, peeled
2t salt
Add all ingredients to crock pot and cook on low for 5-6 hours. I start checking them after 4 hours to make sure they don't get too soft. Drain and rinse, then use a food scale to weigh out 1lb in freezer bags. Label and date, then stick in the freezer until needed! Thaw in fridge overnight, or float bag in a sink of cool water to thaw quickly.