Comments on: Step 6: Legumes

By: Kristi Brown

Kristi Brown — Mon, 26 Oct 2009 21:46:36 +0000

Yes–the salt and the space.

By: Christina

Christina — Fri, 19 Jun 2009 01:52:16 +0000

For the cheapest dried beans, try an ethnic grocery in your area – Latino and Asian cultures use beans much more frequently than Americans!

By: Step 6 Legumes Food Storage Made Easy | bean bag chairs

Step 6 Legumes Food Storage Made Easy | bean bag chairs — Sun, 14 Jun 2009 00:44:07 +0000

[...] Step 6 Legumes Food Storage Made Easy Posted by root 13 minutes ago (http://foodstoragemadeeasy.net) Day three i divide the now cooked beans into labeled freezer bags and into the deep desserts made from mashed beans or bean flour have surprised a lot of so if that is a can of beans go for it blog comments powered by disqus please note we reserve the rig Discuss | Bury | News | Step 6 Legumes Food Storage Made Easy [...]

By: Lisa H.

Lisa H. — Fri, 08 May 2009 04:03:01 +0000

Canned beans take up more room than dry beans. They are wonderful for storage because you don’t need to soak them or use much energy to prepare them. The book, Food Storage in a Nutshell, gives great information about storing different kinds of foods. For example how many cans of beans equals a pound of dry beans and how much TVP equals a pound of beans.

I store dehydrated refried beans, tvp, canned meat, shelf stable tofu, and canned beans. I have some dried beans.

Years ago I tried the bean flour recipes. Nice idea, but it didn’t pan out in the long run like making my own bread, yogurt, and granola did. Finding what works for you is key to being successful with rotating your food storage. So if that is a can of beans, go for it!

By: Heather

Heather — Sun, 19 Apr 2009 02:10:42 +0000

Is there a reason we couldn’t just store canned beans aside from the higher price?

By: Cami

Cami — Mon, 30 Mar 2009 14:43:01 +0000

My favorite way to prepare beans:
In morning put some beans in a pot and cover with a few inches of water (think 1:6 bean to water ratio). Add one whole onion halved and a couple of garlic cloves, broken. Bring to a boil, turn down to a simmer, and just leave it – until they’re soft, sometime later that day. I add salt near the end of cooking time, to taste.

For refried beans, I drain them (save the cooking liquid to add if the beans are too dry), and either mash them with a potato masher, or toss them in the blender for extra creamy beans. You can season them if you like with cumin, chili powder, oregano, etc.

Use these as a base for 7 layer dip (we often eat this as a main dish – heavy on the beans, light on the sour cream), or serve on toasted corn tortillas and topped with a fried egg and toppings for huevos rancheros. Or leave the beans unmashed and rinse to add to any recipe the way you would use canned beans (think salads, burritos, fat replacements in baked goods, etc).

By: Laura

Laura — Tue, 17 Mar 2009 22:49:53 +0000

I also have struggled with using beans in everyday cooking. Here are some things I have learned by trial and error. For me It is easiest to make 2-3 times as many beans as I need and freeze the remainder. If you spread the cooked beans out on a cookie sheet and freeze until solid and then scoop them into a freezer bag it gives you the versatility of canned beans but the cost effectiveness of dry beans. Just take the bag out of the freezer and add to any casserole or soup you are making. I love the convenience this creates.

The second thing is that I found a great website with hundreds of recipes using beans that broadened my ideas on how to use them (I used to think beans were for soup and Mexican food only). Check it out for some great ideas. http://www.vegetablewithmore.com

By: Phoebe

Phoebe — Mon, 02 Mar 2009 20:09:49 +0000

Beans can be used in so many ways and are so nutritious and cheap that they are worth any hassle in preparing them. And in a pinch, there are always the canned ones. Rinse well to get rid of the salt. Lots of great tips above.
I have a book called “Full of Beans” which is the greatest book ever for bean recipes. Every course can be made with beans, things you never thought of. Desserts made from mashed beans or bean flour have surprised a lot of visitors at my house, they’re so delicious!
Mash them and use in place of part of the meat in main dishes (meatloaf, meat pie, etc), or most of the fat in baking recipes. Don’t think boring when you think beans.
I often add them to tossed salads for lunches to get a little extra protein and fiber.

By: Jamie

Jamie — Mon, 02 Mar 2009 05:53:31 +0000

An idea that was shared with me on canning your beans and why its a good idea. If there were to be an emergency and you have to live off your water supply your water will be limited. Think of all the water it takes to soak your beans in. If you have your beans canned you dont have to soak them. Also having them canned is just so handy. I plan my meals for the week so I know what I am going to make but I never know until that night what I am actually going to cook.

This site is WONDERFUL!!! So full of info. Thanks so much for putting your time and effort into this. It truly blesses everyone who comes to your site. And you will be blessed for helping so many people with their food supply.

By: Jen

Jen — Fri, 13 Feb 2009 17:54:22 +0000

I just realized no one had a “quick bean soak” At least for my Ham soup recipe above, it will work. If you forget to soak overnight, which I do, simmer the beans in the water for 2 minutes, cover and then remove from heat. Let beans stand for 1 hour.

Because there is still more slow cooking in the recipe, it works marvelously.