Monday I ran out the door with a crock pot full of black beans I had soaked the beans right in the crock pot the night before. All I had to do was drain the beans, wash them, fill the crock pot with water and add the spices. I had no time for chopping or pressing so I improvised. I was so glad I did this because we ate on these beans three times and still had this many bags leftover to freeze. The beans were delicious and so tasty using the following pantry staples:
5 minute-Crock pot Black Beans
- 1 T. Kosher salt
- 1 T. chili powder
- 1 T. minced onion
- 2 tsp. garlic powder
- 1 T. cumin powder
- 1/2 teaspoon cayenne
- dash of olive oil
Crock on low for 8-10 hours.
I love easy and this worked out so well because I didn’t have time to chop an onion or press fresh garlic. Okay, so this is my new go to crock pot black bean recipe when I have no time for chopping. For a full tutorial for freezing click here.
Oh I have to insert a sweetness photo of my 5-year-old making cookies.
She loves loves white whole wheat chocolate chip cookies. I make a bunch and freeze them for her lunches. I just love this future mommy on a mission!
What freezer cooking have you done this week?