Friday, July 02, 2010

Homemade canned beans

As I've been researching, I've discovered that canned beans have been stripped of a lot of their nutrients and texture (and are loaded with sodium, to boot) and are no where near as healthy for you as rehydrated dry beans. So RD and I have been busy making our own "homemade canned beans" and keeping them in the freezer. So far we've made two large batches, which in the end has produced a yield of 8 "cans" of beans.

It's SO easy! Here's how we did it:

1- in a large crockpot, add 1 lb of dried beans, 2 Tbls of acidic medium (whey, apple cider, lemon juice), and 8 cups water. Cover and let set at room temperature at least 8 hours or more.

2- drain and rinse. Return to crockpot. Add just enough water to cover the beans 2-3 inches. Cover and cook on LOW for 8 hours. (There WILL be some water remaining. Don't worry that it hasn't all been absorbed.)

3- drain and rinse again.

4- in sandwich baggies, portion out 1-1/2 cups of beans. (Each bag is equivalent to 1 can of beans.) Seal and store bean baggies in a freezer bag. Put in the freezer and use as needed.

A 1 lb bag of beans will yield 4 "cans" of beans in the end.

In the freezer, beans are good for about 6 months.
If you keep the bags in the refrigerator, it'll be good for about a week.

They taste SO much better than canned beans!
They're very tender- but NOT mush!

Did I mention, too, that dried beans are CHEAP?! :-)





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