Sorry, this isn’t the confessional post that that title would suggest.
Having been vegetarians for so long, our family has always eaten a lot of beans. We do eat meat these days, but beans are still a delicious, protein packed staple in our house.
While canned beans are a quick and easy way to incorporate legumes into your diet, you end up paying dearly for that convenience (upwards of $3 a can if you buy organic). I’ve also found that I often end up using a partial can, leaving the rest to dry out and get lost in the depths of my fridge. Canned beans are an all around money waster.
Once they’re cooked and cooled, I spread them out on a baking sheet like I do with my berries, freeze them until solid, and then I scoop them into freezer bags for safe keeping.
When I need a handful of black beans to sprinkle on top of nachos, or chick peas for my tabouli salad, I just take what I need, thaw them out (a microwave does this handily), and Bob’s your uncle. It’s a cheap and convenient solution, and the texture of the beans doesn’t seem to suffer from being frozen. It’s win/win.
Boy does it feel good to get that off my chest!