When it comes to frugality and health, choosing dried beans over canned is a smart choice. They can seem intimidating if you aren’t used to working with them though, so today you are getting a tutorial on how to cook dried beans.
I batch cooked a two pound bag of black beans, which yielded me about 12 cups of cooked beans. A can of dried beans is about 1.5 cups, so I was able to freeze eight bags of ready to eat black beans for future use, which saves major time and money. It took only a few minutes of hands on time, and I now have eight bags of ready to eat beans that I can use on a busy night.
Preparing beans is easy, but important for proper digestion and cooking. If beans sit hard on your stomach or cause digestive distress, try a long soak and see if that helps. Canned beans are not soaked properly and can cause tummy problems. Give dry beans a try!
Rinse your beans, sort through them to make sure there is no debris.
Pour them in a bowl or pot and cover them with WARM water about 2 inches above your beans.
Add 1 T of your acidic medium of choice (apple cider vinegar, liquid whey, lemon juice) per 1 cup of beans and stir.
Cover and let stand at room temperature for 18-24 hours. You can soak them a less amount of time, but they will benefit from a longer soaking time.
After the elapsed time, drain and rinse the beans.
Put them in a pot with water covering the beans about 1-2 inches.
Bring to a boil, reduce to a simmer and gently cook for about 2 hours or until beans are tender but not mushy. It may take longer or shorter depending on your bean and how high you are cooking them.
Let beans cool before adding them to the freezer bags.
Label your bags with the contents, date and portion size if desired.
Fill your bags with 1.5 cups of beans, which is equivalent to one can of beans.
Push all the air out of your bags.
Lay your bags flat and freeze.
Now they are ready to thaw and use in my favorite black bean dishes:
Quesadillas: Black bean, corn, peppers, onion, pepper jack cheese
Burrito bowls: Mexican spiced beans, rice, cheese, veggies, avocado, sour cream, salsa
Enchiladas: Black bean, corn and spinach enchiladas
Black bean soup