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Storing cooked beans

post #1 of 10
Thread Starter 

My toddler loves beans, kidney, navy, lentils, garbanzos - you name it he loves it.  I make and freeze small portions of soups and casseroles with beans in them but I'd like to know if there is a way to store cooked frozen beans plain so that I can throw them into any dish.

 

I know the fastest way is to get canned beans but I'm not thrilled about the sodium in them and I'd like a fresher option.  Does anyone know how to cook and store beans?

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post #2 of 10

Pressure can your own and control the salt. They will freeze but get mushy. I used to freeze bean soup all the time.

post #3 of 10

Eden Organic makes canned beans of various sorts that have no salt added and come in a BPA free can.

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post #4 of 10
Thread Starter 
Quote:
Originally Posted by MichaelGA View Post

Eden Organic makes canned beans of various sorts that have no salt added and come in a BPA free can.


Yey!  I hope they make small cans.  I may have to order them.

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post #5 of 10
Thread Starter 
Quote:
Originally Posted by MaryB View Post

Pressure can your own and control the salt. They will freeze but get mushy. I used to freeze bean soup all the time.

 

I'm too lazy to do that.  I wouldn't even know how to.  I freeze bean soup all the time too and it freezes fine but I've never frozen cooked dry beans.

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post #6 of 10
I have frozen cooked chickpeas and that worked well. Some i used for hummus and some into a curry dish.
If would just try it out. Maybe undercook the beans slightly. If they get mushy then you can still use them for soup!

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post #7 of 10
Quote:
Originally Posted by Koukouvagia View Post


Yey!  I hope they make small cans.  I may have to order them.

Yes they do and they have online shopping.  

No idea what the shipping is like... here they are stocked at my local grocery store!

 

My 2 year old loves them also, so they are a staple around here.

 

(funny thing is I wish I could get 100oz cans!)

 

http://www.edenfoods.com/store/

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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"Plus, this method makes you look like a complete lunatic. If you care about that sort of thing".  - Dave Arnold

 

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post #8 of 10

Cook your beans, use a little extra liquid. Pack into freezer containers and cover with the cooking liquid then freeze. Leave room for expansion. Straight side canning jars work well for freezing.

 

Pressure canning isn't hard and I love having all kinds of good stuff in the pantry at hand. Canned turkey, chicken, taco meat, chili, beans (baked and plain)...

post #9 of 10
Thread Starter 

I think I'll do that Mary, pack them in the cooking liquid.  Good idea!  I just opened up a can of Goya garbanzo beans yesterday and it said on the can that 1/2cup serving has 360mg of sodium.  I washed them and then boiled them - don't know if that works to get the saltiness out but I tried.

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post #10 of 10
Thread Starter 

I found eden at a local market and picked up a few cans.  Indeed there is hardly any sodium in them.  The can is too big for a one time serving, how long do you think I can keep the rest of the beans in the fridge without spoiling?

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