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    WISHICOULDFLY   63,478
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Bean-Cooking Fool

Sunday, November 11, 2012

Yep. I am a “Bean-Cooking Fool” today. emoticon That’s because I finally remembered to be a “Bean-Soaking Fool” last night. I really prefer the richer nuttier taste and texture of beans cooked from dry over the canned ones. It is cheaper AND it eliminates so much sodium! The problem is I have to remember to do this on the weekend because I get home too late to cook anything that long during the week.

I finally came up with a process that works beautifully for me to freeze them:

• Soak beans overnight
• Cook until done (varies widely between different varieties and size)
• Rinse and cool off in COLD water (I do this right in my cooking pot)
• Drain and refrigerate for a couple hours to dry off a little
• Freeze in a single layer overnight
• Break apart any that are frozen together
• Store in freezer bags

Then, when I need some for a recipe, I take out just what I need either the night before or just soak in some hot water to thaw for a few minutes. I like to make my own hummus, but I like to make smaller batches and this makes it easy without any waste…because sometimes you’re in the mood for hummus, but don’t want to eat it every day for 5 days (which is what happens if there is no one else in your home that will eat it!) and you HATE to throw out food.

Member Comments About This Blog Post:
ATLTRAINR 11/12/2012 5:12AM

    emoticon thanks!

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BRENDABUNNY 11/11/2012 3:35PM

    emoticon idea...I don't care for canned beans either because of the sodium.. emoticon

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ANNESYLVIA 11/11/2012 2:59PM

    So true about humus. I usually buy it if I have company or in the mood to have it for days. As for cooking beans from scratch mom used to do that all the time. I really should too.

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PJBONARRIGO 11/11/2012 10:50AM

    What a great idea! I never thought of pre-cooking and freezing the beans. I emoticon am getting ready to throw some beans in the crock pot right now so I will make extra. Thanks!

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DARJR50 11/11/2012 10:48AM

  I like this idea. Thanks.

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