Thursday, January 17, 2013

Don't Spill the Beans

For years I have been cooking my own beans. 
Few reasons why I do it:
- no sodium/salt used
- no "metallic taste" 
- less waste/trash (cans)
- cheaper
- fresher

When I cook the beans, 

I use 2lb of the dry kind.
I don't soak it all night, 
I just put it straight from the bag to the pot.
Cover with water, few inches above the beans, to allow for expansion while the beans cook.
Bring to a boil, then turn to low and leave the lid on.
Cook for 1 hour.
Put in containers. 
I use few plastic ones that hold
2 ladles (about the amount of 1 can), 
and few that hold twice as much (say you need 2 cans of beans for chili or soup).

Keep in mind that 2lb of dry beans will make about 6 "cans" of cooked beans.
After the beans cool off, I put them in the freezer to be used when needed.
I literally takes less than 5 minutes to get the beans ready for cooking and then ready for the freezer.

I do the same thing with chickpeas to make 

Bottom line, about $2 for 6 "cans" of beans.

Stay Frugal,


Anonymous said...

I too have been using dried beans for years, it's cheaper and like you said healthier. I don't currently have a stove, and cook mine in the slow cooker. It takes a little longer, maybe 4-5 hours depending on the type of bean but so worth it.

deborah said...

I may have to give the freezer method a try! I haven't always cooked my own beans, but I've been canning them some in the last little while. I like having them on hand. I want to do a blog post some time and just haven't gotten it done.

Cristina Garay said...

On this one, I kind of feel guilty of using cans! My mom used to cook them in a pressure cooker, it was super fast. I still use a pressure cooker, but for beans I buy cans :s

Revi said...

I LOVE beans, and have cooked them using a variety of methods. Recently, though, I learned about soaking beans and WHY we soak them. (I always thought it was just to expand them and they'd cook faster.) NOT TRUE. We soak to break down elements in the outer covering of beans that would guard against them rotting in the soil. That is what causes gas...
Soaking gets rid of it. I soak mine for 2 days, and no gas!


Anonymous said...

I could handle that! All the recipes I've seen involve soaking for x hours, then cooking very carefully, watching the foam,etc. I like your way so much better! And my guys love their beans. Thanks....I think.

Deneen@dreaming-n-color said...

I love cooking dried beans. I use dried peas for my split pea soup. I use my crock pot.

Kelly said...

That's a great money saving idea! I'm sure the beans taste better being fresh too. We cook dry beans sometimes, but mostly do canned. I think it's the length of time it takes to cook the dry beans that stear me away from it. I like your idea of doing it in advance and then freezing them though.

Anonymous said...

wow, you can't beat that!!!

Amy of While Wearing Heels said...

That looks so easy. Your living up to your blog title for sure!

Karen Mary Butterfly said...

This is great. I have never done this. So so smart. I have to try it!! Seems so easy. Thanks for the great tutorial!

~ Liz ~ said...

I haven't cooked my own in years and lately I keep thinking I want to and even bought some but haven't used them yet. Think I'll get on it for tomorrow! Thanks, Dani! Great post.

Kerry said...

Good idea! We're having good 'ol southern ham and beans for lunch this Sunday! Have a great weekend.

Mel@Mellywood's Mansion said...

I really need to do this. I cook for 7 and every little bit counts right! I never thought to freeze them. I have also heard (but you would need to look it up) you can skip the soaking process if you use a pressure cooker. If you have one maybe you should check it out :)