Convenient dry beans

[Suprise]

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.

[Palooka]

Yep, beans freeze great and less sodium.

[TigerGirl1226]

Good idea!

[mauimagic]

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!!

[Palooka]

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.

[mauimagic]

Mahalo for the info Palooka and for the offer!! I will let you know tomorrow if I find any!!

[lisaflex]

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.

[Grainlady]

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.

[Josephhgoins]

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.

[Suprise]

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.

[Grainlady]

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.

[Suprise]

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

[ladytoysdream]

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.

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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.

[mauimagic]

Love this thread and all of the ideas.

I've never canned anything. What advice does anyone have for beginners - please?

[Grainlady]

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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.