I like to keep cooked black beans in my freezer at all times. Not because I am preparing for armageddon, but because they are a cheap, easy, versatile source of protein. And they freeze really well. I cook them in big batches and then divide them up into single servings for convenience. I started with approximately $2.00 worth of dried black beans (aka turtle beans) and various ingredients from my cabinet.
I put beans in slowcooker and barely covered with water, garlic and a bit of chicken stock.
Add in cumin, chili powder, red pepper and salsa
I let this all cook for 8 hours on low
If you’d like the beans to become more of a soup, add more liquid and puree cooked beans in blender- easy black bean soup!
I served mine over short grain brown rice with fresh toppings.
I use individual plastic baggies to freeze them in for easy storage.
So I got about 6+ meals out of my $2.00 worth of beans and a small amount of seasonings. It is a protein bargain! I use black beans in: wraps, over rice, in soups, or with scrambled eggs.