FREEZE MY BEANS !!

RJ said:

I use dried beans in my cooking.
( the cans are mostly liquid any way )

Too often, I forget to soak the nite before,
and have to cancel my bean dish.

I'm thinking of soaking a batch,
and freezing them in ZipLoc bags.

Garbanzos, black beans, limas, pintos, etc.

Opinion;
Soak and freeze ?
or, Soak, cook, and freeze ?

Freezer life ?
<rj>

If you forget to soak them, just par-boil. They're ready when you take
a fork-full out of the pot and blow on them. The skins will split.

Quoted message said:

On Sep 1, 6:29 pm, "<RJ>" <[email hidden]> wrote:

Quoted message said:

Quoted message said:

I use dried beans in my cooking.
( the cans are mostly liquid any way )

Too often, I forget to soak the nite before,
and have to cancel my bean dish.

I'm thinking of soaking a batch,
and freezing them in ZipLoc bags.

Garbanzos, black beans, limas, pintos, etc.

Opinion;
Soak and freeze ?
or, Soak, cook, and freeze ?

Quoted message said:

If you forget to soak them, just par-boil. They're ready when you take
a fork-full out of the pot and blow on them. The skins will split.

Get a desk calendar. Ahead of time, write down "soak red beans"
or "soak garbazno beans" on the days you need to soak them.

S.

RJ said:

I use dried beans in my cooking.
( the cans are mostly liquid any way )

So are cooked dried mostly water... you do cook yours in liquid? You
pay about 30pct more for the canner to cook them, but you save nothing
with DIY considering how long it takes to cook dried and the price of
energy these days... canned are actually less costly. And with beans
it's not like you're talking big bucks. A 59 cent can of beans comes
in mighty handy when that's all you need.

Quoted message said:

Too often, I forget to soak the nite before,
and have to cancel my bean dish.

I'm thinking of soaking a batch,
and freezing them in ZipLoc bags.

Garbanzos, black beans, limas, pintos, etc.

Opinion;
Soak and freeze ?
or, Soak, cook, and freeze ?

Freezer life ?
<rj>

Beans don't freeze well when properly cooked, I can't imagine what you
propose to end up anywhere but in the compost pile.

Sheldon

RJ said:

I use dried beans in my cooking.
( the cans are mostly liquid any way )

Too often, I forget to soak the nite before,
and have to cancel my bean dish.

I'm thinking of soaking a batch,
and freezing them in ZipLoc bags.

Garbanzos, black beans, limas, pintos, etc.

Opinion;
Soak and freeze ?
or, Soak, cook, and freeze ?

Freezer life ?
<rj>

FWIW, I never soak beans before I cook them. They will take a little
longer to cook, but they cook just fine.

Becca

"Becca" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

RJ said:

I use dried beans in my cooking.
( the cans are mostly liquid any way )

Too often, I forget to soak the nite before,
and have to cancel my bean dish.

I'm thinking of soaking a batch, and freezing them in ZipLoc bags.

Garbanzos, black beans, limas, pintos, etc.

Opinion;
Soak and freeze ?
or, Soak, cook, and freeze ?

Freezer life ?
<rj>

FWIW, I never soak beans before I cook them. They will take a little
longer to cook, but they cook just fine.

I often use the "bring to a boil, turn off heat, cover for an hour" quick
method. It works great. Beans do not freeze well.

RJ said:

I use dried beans in my cooking.
( the cans are mostly liquid any way )

Too often, I forget to soak the nite before,
and have to cancel my bean dish.

Do you have a pressure-cooker? That eliminates the need to soak,
though I still soak if I think of it.

Quoted message said:

I'm thinking of soaking a batch,
and freezing them in ZipLoc bags.

Garbanzos, black beans, limas, pintos, etc.

Opinion;
Soak and freeze ?
or, Soak, cook, and freeze ?

Soak, cook, and freeze. They keep well in the freezer, in my
experience.

Serene

--
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"The Net interprets censorship as damage and routes around it."
-- John Gilmore, EFF

In article <[email hidden]>,

Serene said:

RJ said:

I use dried beans in my cooking.
( the cans are mostly liquid any way )

Too often, I forget to soak the nite before,
and have to cancel my bean dish.

Do you have a pressure-cooker? That eliminates the need to soak,
though I still soak if I think of it.

The Black soy beans I use tend to come out about 50% crunchy with just
straight PC'ing so the soak is a must. It'll vary from bean to bean. :-)

Quoted message said:

Quoted message said:

I'm thinking of soaking a batch,
and freezing them in ZipLoc bags.

Garbanzos, black beans, limas, pintos, etc.

Opinion;
Soak and freeze ?
or, Soak, cook, and freeze ?

Soak, cook, and freeze. They keep well in the freezer, in my
experience.

Serene

TOTally agree!
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson

Serene said:

Soak, cook, and freeze. They keep well in the freezer, in my experience.

Serene

So far, the beans I have frozen have done very well. It could depend on
what kind of beans you freeze. I have frozen pinto beans, kidney beans,
butter beans, red beans, black beans, blackeyed peas, purple hull peas.
Lentils do not freeze well.

Becca

Omelet said:

In article <[email hidden]>,

Serene said:

RJ said:

I use dried beans in my cooking.
( the cans are mostly liquid any way )

Too often, I forget to soak the nite before,
and have to cancel my bean dish.

Do you have a pressure-cooker? That eliminates the need to soak,
though I still soak if I think of it.

The Black soy beans I use tend to come out about 50% crunchy with just
straight PC'ing so the soak is a must.

For hard beans like that (soybeans, garbanzos), I do a quick "soak"
in the pressure-cooker: Cover with water, bring to high pressure,
let release naturally.

Serene
--
Spin the auto-sig generator, and she says:

"You may be sure, dear Crito, that inaccurate language is not
only in itself a mistake: it implants evil in men's souls." --
Plato