Beans are truly one of nature’s super foods. Besides being a great source of fiber and protein, they are rich in antioxidants and most beans are about 1% fat (soybeans are the exception at 18-20% fat).
Call to Action:
- Purchase dried beans of your liking, such as black, kidney, navy, pinto to name a few.
- Soak beans overnight in purified water.
- Drain, rinse, add fresh water, and cook beans following prescribed cooking time for type of bean.
- Allow to cool completely (once the pot cools down put in refrigerator to cool beans completely).
- Freeze in 3-1/2 cup portions along with some of the liquid using freezer bags or containers (equivalent to a 15 oz. can of beans).
- Thaw beans in refrigerator overnight to use in your favorite bean recipes.
These are infinitely better and cheaper than buying canned beans, which should only be used in a pinch.
Note: If you do use canned beans, always put the beans in a strainer and rinse with cool water, which will remove 40% of the added salt.
To your wellness,
P.S. I use a good quality pressure cooker to save time. Pressure cooker beans cook anywhere from 3 to 12 minutes for soaked beans to double that amount of time for unsoaked beans. You can also cook beans in a crock pot for hours during the day.