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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
 

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