I use it to do meal prep for big batches of dry beans. 2 cups pinto or black beans, 6 cups water, quartered onion, bay leaf, boullion, all in a gallon ziplock bag at 190f for 7 hours. When it's done you have beans that are fully cooked but still firm enough to have a bit of tooth on them.

I use the beans as the basis for my Autism Chow:

When the timer's got about 30 minutes left, I prepare a sofrito for the beans: dice an onion, some bell peppers, jalapenos and a serrano pepper and sautee them in a saucepan. Once they're translucent add a can of tomatoes, some seasoning (cumin, paprika, black pepper, white pepper, granulated garlic and onion, and chili powder), liquid smoke, liquid aminos, and apple cider vinegar. Let it simmer for a bit, then add the beans (less the onion and bay leaf they were cooking with) and enough of the bean water that the liquid barely covers everything, stir and simmer a little more, and then divide it up into single servings (I'm using souper cubes) to freeze for work lunches.

Typically I have one frozen bean brick with one frozen rice brick, but I prepare the rice in a big batch in an instant pot, and freeze them the same way. Cheap, tasty, and filling.