Beans are a nutritious, fiber-rich, economical addition to
our diets. You can buy many of these
beans canned, can them yourself, or cook them from the dried state. I have found that if I rinse and drain any cooked
or canned beans, they freeze just fine.
I measure them out in recipe-size portions, like a cup or two, into
plastic freezer bags and freeze them flat.
They thaw quickly, ready to use.
So if I have a half a jar or can left, or I want to have some cooked
ahead, I simply freeze the leftovers (or planned overs).
They are delicious in soups, chili, casseroles, salads,
nachos, enchiladas and burritos, and mashed and seasoned as a dip, or mashed
and added to meat loaves.
Here are just a few recipes to use any cooked beans you may
have extra:
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