This post is part of a new series where you get to link up your recipes! Each week I’ll focus on a different common pantry ingredient. I’ll link to a few of my recipes that feature the ingredient and then give you a chance to link up to your blog.
Beans are definitely a pantry staple for me. I admit to using the canned version more often than dried beans, just because they are so convenient. I have heard of people cooking dried beans and then freezing them, but I’ve never done it. Maybe one of you will link to a tutorial for that neat trick.
Here are a few of my recipes that use beans:
- Chicken Fiesta with Black Beans in the Slow Cooker
- Black Bean and Rice Freezer Burritos
- Calico Bean Soup in the Slow Cooker
- Italian Sausage and Bean Soup
Now it’s your turn! Link up any recipe on your blog that uses beans. It doesn’t have to be a recent post, just be sure to link directly to your recipe, not just the main page of your blog. I only ask that you include a link back to Eat at Home in your post. You can link directly to this post or use the button in the sidebar.
You so picked my FAVORITE! The only problem was looking back at my bean recipes and finding my favorite! They seriously all are!! I just made some chickpea patties the other night that totally rocked. I haven’t listed them or written it up yet though. Thanks!!
I love cooking with beans, it’s not only yummy, it’s frugal too!
Thanks so much for hosting!
~Liz
I like to use canned too… it’s so much easier!
I love beans in case you couldn’t tell
I just wanted to share something I recently discovered about freezing beans… I stumbled across a book called “Make A Mix” and there are wonderful mixes in there that you can freeze, including beans! I haven’t gotten mine done yet, but they sound so easy! And the book includes recipes you can use the mixes in. I’ve made other mixes in there and used them in recipes with great success, so I can only imagine that the beans will be just as successful! I hope that helps/gives ideas. Have a great day!!
Pinto beans and cornbread or peas and cornbread are my favorites. When I cook a pot of pinto beans we usually eat on it for one or two days. The I either freeze them for later or I turn them into chili. I only get these treats during the winter months. Here in the south my family likes lite fare during the summer since my husband works outside all day. Look forward to this comfort food.
You don’t need a tutorial to freeze beans. You just cook them and then freeze them. I usually freeze them with a little bit of the cooking liquid (not quite as much as they’d have in the can), but occasionally I strain them in a colander and freeze them without liquid at all. I cook mine in my 26 quart roaster. I can cook about 10 pounds of black beans in there at once, or about 8 pounds of pinto beans. I put the roaster on the back porch except during the dead of winter so that the house doesn’t get hotter. I turn it to 375 for a while, and then after the water is simmering, I turn it down to about 325. They’re usually done after about 3-4 hours.
I also make and freeze my beans. I use the crockpot. It is super easy. Just clean the beans and soak in cool water overnight. In the morning, drain and rinse. I usually put in halved onion, peeled garlic and any other spices I might be in the mood for. This way you can remove the onion and garlic if you desire. I cooked my pintos today for five hours on low. Turned off and let set for about 1 hour to cool. I freeze 1 2/3 – 2 cups in a bag with a little liquid. It’s the same for other beans but I’m not sure of the exact times. This is so easy and much cheaper than canned.
I wish my husband liked beans more … these recipes look great!
Black bean brownies? Who knew.