Convenient dry beans
Page 1 of 2 12 LastLast
Results 1 to 15 of 18
  1. #1
    Registered User Suprise's Avatar
    Join Date
    Dec 2009
    Posts
    365
    Post Thanks / WTG / Hug
    Rep Power
    5

    Default Convenient dry beans

    So I usually use canned bean since it's faster to add to Gumbo, chilli and whatever. I usually only use 1 can at a time. Therefore dry beans we're never practical for me. But I read this tip on 5 $ dinner.

    Cook a large batch of dry beans and seperate into 2 cups servings and freeze. You can then add it to your meals just like canned beans.

    I know it's a very simple tip but I just didn't think about it.
    Emilie

    September Goals



    Master Card Pay Off

    Paid Off/2430.72

    Visa Pay Off

    9742.42/10436.32

  2. #2
    Banned
    Join Date
    Jan 2007
    Posts
    10,457
    Post Thanks / WTG / Hug
    Rep Power
    48

    Default

    Yep, beans freeze great and less sodium.

  3. #3
    Registered User TigerGirl1226's Avatar
    Join Date
    Jan 2008
    Location
    Louisiana
    Posts
    1,342
    Post Thanks / WTG / Hug
    Rep Power
    12

    Default

    Good idea!

  4. #4
    Moderator mauimagic's Avatar
    Join Date
    Mar 2009
    Location
    Maui, Hawaii
    Posts
    19,114
    Post Thanks / WTG / Hug
    Blog Entries
    57
    Rep Power
    113

    Default

    I love this idea - our canned beans are so expensive here - even when on sale!! I have a good supply of all beans but dried garbanzo beans - have not found them anywhere on island yet. Will head to the other side tomorrow and check for them there.

    Question about freezing the beans - do you put them in ziplock bags or in sturdier containers? Mahalo!!
    No spend days: J 9/16
    Monthly exercise: J 165/930
    Monthly savings: J-202, F-186,M-170,A-154, M-137, J-118, J-102, A-86, S-70, O-54, N-38, D-28

    “Decluttering isn't just simplifying your life. It's having a vision, setting new priorities and using those notions to get rid of obstacles.”
    — Peter Walsh
    __________________

  5. #5
    Banned
    Join Date
    Jan 2007
    Posts
    10,457
    Post Thanks / WTG / Hug
    Rep Power
    48

    Default

    MM, I freeze both ways, but mostly freezer bags and it fits better.

    I swear I'm mailing you some dried garbanzos soon if you can't find them! This time they won't take the boat.

  6. #6
    Moderator mauimagic's Avatar
    Join Date
    Mar 2009
    Location
    Maui, Hawaii
    Posts
    19,114
    Post Thanks / WTG / Hug
    Blog Entries
    57
    Rep Power
    113

    Default

    Mahalo for the info Palooka and for the offer!! I will let you know tomorrow if I find any!!
    No spend days: J 9/16
    Monthly exercise: J 165/930
    Monthly savings: J-202, F-186,M-170,A-154, M-137, J-118, J-102, A-86, S-70, O-54, N-38, D-28

    “Decluttering isn't just simplifying your life. It's having a vision, setting new priorities and using those notions to get rid of obstacles.”
    — Peter Walsh
    __________________

  7. #7
    Registered User lisaflex's Avatar
    Join Date
    Mar 2009
    Posts
    1,975
    Post Thanks / WTG / Hug
    Rep Power
    14

    Default

    i have never froze them. do they come out soggy?

    and i love the fact dried beans - you control the salt/sodium. i make ours in the CP w/ bay leaf and NO salt.

  8. #8
    Registered User
    Join Date
    Dec 2008
    Location
    Kansas (USA)
    Posts
    1,430
    Post Thanks / WTG / Hug
    Rep Power
    31

    Default

    I quick-freeze cooked,drained, beans on a cookie sheet, then package them in a single layer in a FoodSaver bag. When you reopen the bag, give it a tap on the counter to loosen the beans, and you can remove a few beans for adding to a taco salad, or measure out enough to substitute for a can of beans. If you dump a bunch of cooked beans into the bottom of a zip-lock bag or a plastic container WITHOUT quick-freezing them in a single layer FIRST, you'll end up with a "brick" of frozen beans in the bottom of the bag.

    An easy way to "cook" beans is in a Thermos. When a recipe calls for a 15-oz. can of black beans, I'll soak 1/2-cup of black beans overnight, and "cook" them in the Thermos 10-12 hours. How to: http://thriftyliving.net/?p=71

    Another way to use dried beans for quick meals is to mill them in a grain meal. (See: Country Beans by Rita Bingham)

    [ame="http://www.youtube.com/watch?v=Zyds6a47b-E"]YouTube- Homemade Cream of Chicken Soup -- Made of Bean Flour[/ame]

    Bean Math:
    1-lb. dry beans = approx. 2 c. dry beans

    1 can (15-oz.) of beans = 1-1/2 c. cooked beans

    1 can (15-oz.) of beans = 1/2 c. dry beans that have been rehydrated and cooked.

    Beans double in volume (some beans nearly triple) when soaked and cooked.

  9. #9
    Registered User Josephhgoins's Avatar
    Join Date
    Nov 2009
    Location
    Morrisville, NC
    Posts
    904
    Post Thanks / WTG / Hug
    Rep Power
    12

    Default

    I actually can my own from dry beans. If you can, its one of the easiest things to do and you will end up with less than .25 in a can of beans, mos tof the cost being the lid.

    Haven't frozen them, but I only have the freezer on my fridge so its not really an option either.

  10. #10
    Registered User Suprise's Avatar
    Join Date
    Dec 2009
    Posts
    365
    Post Thanks / WTG / Hug
    Rep Power
    5

    Default

    Grain Lady have you ever tried the cream of chicken soup from beans? If so did you like it? I will have to try this one.

    Thanks for the great bean tips.
    Emilie

    September Goals



    Master Card Pay Off

    Paid Off/2430.72

    Visa Pay Off

    9742.42/10436.32

  11. #11
    Registered User
    Join Date
    Dec 2008
    Location
    Kansas (USA)
    Posts
    1,430
    Post Thanks / WTG / Hug
    Rep Power
    31

    Default

    Quote Originally Posted by Suprise View Post
    Grain Lady have you ever tried the cream of chicken soup from beans? If so did you like it? I will have to try this one.

    Thanks for the great bean tips.
    If you've ever had Lipton Cream of Chicken Cup-A-Soup, that's (kinda') what this soup reminds me of.

    Here's my recipe:

    1-1/2 c. water (bring to a boil)
    ADD (and continue whisking for 1-2 minutes so it doesn't get lumps in it):
    1/8 c. to 1/4 c. bean flour (I use small white beans because they have the least amount of "beany" flavor.)
    1-packet Herb Ox CHICKEN Bouillon - Sodium Free Instant Broth & Seasoning (Gluten-Free and NO MSG)
    Salt (to taste)

    I also like a sprinkle of poultry seasoning.

    Once you have the base, you can add any number of things. If there's some shredded chicken handy, or leftover cooked veggies (or rehydrate some freeze-dried veggies), add them. You can also use Beef-flavored Herb Ox, instead of chicken. Use chicken or turkey broth instead of water.

  12. #12
    Registered User Suprise's Avatar
    Join Date
    Dec 2009
    Posts
    365
    Post Thanks / WTG / Hug
    Rep Power
    5

    Default

    Thanks again for the tips. I'm thinking I might use it to trick my picky son to get some protein into his meals.
    Emilie

    September Goals



    Master Card Pay Off

    Paid Off/2430.72

    Visa Pay Off

    9742.42/10436.32

  13. #13
    Moderator ladytoysdream's Avatar
    Join Date
    Mar 2008
    Location
    Central NY
    Posts
    2,628
    Post Thanks / WTG / Hug
    Rep Power
    25

    Default

    Quote Originally Posted by Josephhgoins View Post
    I actually can my own from dry beans. If you can, its one of the easiest things to do and you will end up with less than .25 in a can of beans, most of the cost being the lid.
    ------------------------------------------------

    Do you have a recipe for this ?
    Somewhere I was reading not too long ago, that someone put dry beans in a jar, added hot water, and then canned them. Thinking maybe a cup of beans to a quart.
    I have some extra dry beans, and would like to experiment.
    I like beans for a protein source for the chickens.
    --------My signature--------
    The economy is now uncharted waters... grab a oar and start rowing. ~~
    Put the frog in pot, turn up the heat real slow, and the frog doesn't hop out. And by the time he realizes, he should , it's too late... think about it.

  14. #14
    Moderator mauimagic's Avatar
    Join Date
    Mar 2009
    Location
    Maui, Hawaii
    Posts
    19,114
    Post Thanks / WTG / Hug
    Blog Entries
    57
    Rep Power
    113

    Default

    Love this thread and all of the ideas.

    I've never canned anything. What advice does anyone have for beginners - please?
    No spend days: J 9/16
    Monthly exercise: J 165/930
    Monthly savings: J-202, F-186,M-170,A-154, M-137, J-118, J-102, A-86, S-70, O-54, N-38, D-28

    “Decluttering isn't just simplifying your life. It's having a vision, setting new priorities and using those notions to get rid of obstacles.”
    — Peter Walsh
    __________________

  15. #15
    Registered User
    Join Date
    Dec 2008
    Location
    Kansas (USA)
    Posts
    1,430
    Post Thanks / WTG / Hug
    Rep Power
    31

    Default

    Quote Originally Posted by ladytoysdream View Post
    ------------------------------------------------

    Do you have a recipe for this ?
    Somewhere I was reading not too long ago, that someone put dry beans in a jar, added hot water, and then canned them. Thinking maybe a cup of beans to a quart.
    I have some extra dry beans, and would like to experiment.
    I like beans for a protein source for the chickens.
    Here's a good source for safe, tested, recipes:
    http://www.uga.edu/nchfp/how/can_04/...s_shelled.html

    From: Ball Blue Book

    Beans or Peas - DRIED (Kidney, Navy, Pinto, Etc.)

    2-1/2 pounds dried beand or peas per quart
    Salt (optional)
    Water

    Cover beans or peas with cold water. Let stand 12-18 hours in a cool place. Drain. Cover beans or peas with cold water by 2-inches in a large saucepot. Bring to a boil; boil 30 minutes, stirring frequently. Pack hot beans or peas into hot jars, leaving 1-inch headspace. Add 1/2 t. salt to each pint jar, 1 t. salt to each quart jar, if desired. Ladle hot cooking liquid or boiling water over beans or peas, leaving 1-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints 1 hour and 15 minutes, quarts 1 hour and 30 minutes, at 10 pounds pressure in a steam-pressure canner.

Page 1 of 2 12 LastLast

Similar Threads

  1. Dried Beans vs. Canned Beans
    By nuisance26 in forum Calculations and Alternatives
    Replies: 47
    Last Post: 03-26-2013, 05:31 PM
  2. Beans~ Beans~ Glorious Beans!
    By pollypurebred39 in forum Healthy Cooking
    Replies: 34
    Last Post: 03-31-2011, 10:10 AM
  3. Quick, Convenient, Frugal...can it be done?
    By slv_squared in forum Kitchen Basics
    Replies: 28
    Last Post: 06-27-2007, 10:47 PM
  4. Replies: 4
    Last Post: 05-08-2004, 07:23 PM
  5. Beans, beans the musical fruit
    By homesteadmamma in forum Homesteading and gardening
    Replies: 7
    Last Post: 09-29-2002, 08:55 AM

Tags for this Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •