Our leftovers from last night are helping with celebrating National Bean Day.

Yesterday I made Chili in the crockpot and Quinoa Black Bean Soup (aka My No-Nightshade Chili) for dinner. Along with some corn bread.

I have started buying dried beans and making them in my pressure cooker. For the black beans for the quinoa soup I put about 2 cups of beans in the pressure cooker and covered them with water about two inches above the beans. I then cooked them for 25 minutes on high pressure. I let it depressurize for 30 minutes then spooned then out into mason jars and covered them with the cooking liquid.

Making the Chili helped me check one thing off my January 2019 Wish List. And the rest of the black beans will be made into brownies!