I know that opening a can of beans is easy. But you know what is almost just as easy? Making your own beans and freezing them. Obviously spelling the beans correctly is not easy, since you may notice that I spelled it differently on each bag, however spelling doesn’t faze me at all – I’m terrible at it, and wouldn’t recognize a correctly spelled word if it slapped me in the face. Back to these beans.
Once a month or so, or really whenever I need some beans, I cook up a big batch in my slow cooker. I leave them unseasoned and every so slightly firm – definitely not overcooked. Both of those are reason enough to stay away from canned. There is no added sodium in my beans, I leave the seasoning to whatever recipe I am using them for. And since one of the things I love to use them for, especially in the summer, is a bean salad side dish, I want them a little firm to hold their shape. How many times have you opened a can of beans and found half of them mushy and split? It’s a crapshoot really.
I portion them in freezer bags, about the amount that is in a can of beans, since that is how so many recipes call for them. I lay them on their side and freeze them. They don’t take up much room and they thaw quickly. The other advantage is that they are organic. If you are going to buy organic beans, even canned they are pretty expensive, so buying them in bulk and doing it yourself can save you some money.
How about you? Canned or homemade?