3 Steps to Recipe-Ready Beans is your ticket to kicking canned beans to the curb. Well, or at least to the emergency pantry.
With just a few simple steps, you’re ready for so many recipes!
My mom gave me the idea to do this and, since I’ve started, I don’t rely on canned beans anymore. This process literally streamlined our food prep to the point of utter convenience. With these guys on hand, we’re 100% more likely to eat them!
Q: WHAT KIND OF DRIED BEANS CAN I USE?
Any kind of cooked bean will freeze nicely. My top favorites are Garbanzos, Great Northern, and Black Beans…just like mom always makes.
Q: WHY SHOULD I FREEZE BEANS?
Because they taste sooooo much better than canned beans. But also as a cost-friendly, time-saving way be prepared for so many recipes (and avoid the BPA that can be used in certain canned packaging).
Q: HOW DO I DO IT?
Always sort and rinse to get those rocks outta there!
- Soak overnight (beans cook in a much shorter time after soaking)
- Cook (pressure cooker, stove-top, dutch oven, slow-cooker)
- Freeze (Plastic Ziplock bag) with date and name of bean
Thaw and use as needed (dips, salads, soups and entrees).
Q: OK, WHERE WILL I FIND THE TIME TO COOK THE BEANS?
Multitask and cook them in the background of your household tasks. Once they have soaked, most will cook less than two hours and I personally prefer to simmer them on the stove (about 45 minutes) or in our slow-cooker (2 hours on high).
TKG tip: Be sure to rotate your beans out of the freezer within 3 months of freezing.
As always, cheers to being prepared…and always, to your health!
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