- Rinse the beans in a colander with
cold water to stop the cooking process
and drain any excess liquid. - Store the beans in the refrigerator for
up to 1 week and in the freezer up to 3
months. This will be a great base for
salads, dips, chaats, and other dishes
throughout the week.
To make this dish in a 5-quart (4.74-L)
slow cooker, use 6 cups (1.36 kg) dried
black beans and 8 cups (1.90 L) water.
Cook on low for 5 hours. A double
recipe makes 12 cups (2.84 L).