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Freeze Those Beans

By
Monica Reinagel, MS, LD/N, CNS

Quick Tip: Freeze Those Beans

I like to use dried rather than canned beans in soups and chili because they are lower in sodium and have a firmer texture. But soaking and pre-cooking dried beans adds a lot of time to recipe preparation. Fortunately, cooked beans freeze really well. Next time you’re soaking and boiling dried beans, prepare double what your recipe calls for and freeze what you don’t use.  The next time you need pre-cooked (or canned) beans, whip them out of the freezer and you’re ready to go.

For a delicious recipe for green beans click here.

Image courtesy of Shutterstock
 

About the Author

Monica Reinagel, MS, LD/N, CNS

Monica Reinagel is a board-certified licensed nutritionist, author, and the creator of one of iTunes' most highly ranked health and fitness podcasts. Her advice is regularly featured on the TODAY show, Dr. Oz, NPR, and in the nation's leading newspapers, magazines, and websites. Do you have a nutrition question? Call the Nutrition Diva listener line at 443-961-6206. Your question could be featured on the show. 

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