Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

RE beans -- canned beans also have a lot of added salt, so I try to make them myself. As PPs have said, you can just soak the beans the night before. For the PP who was wondering how to use them for burritos (when you don't need that many), I make a batch of black beans and freeze them.

How do you freeze them? That sounds like a perfect idea. Do you just throw the beans in a freezer bag?

Yup, that's what I do.

Thanks. I'll do that this weekend.

Anonymous wrote:

Anonymous wrote:

RE beans -- canned beans also have a lot of added salt, so I try to make them myself. As PPs have said, you can just soak the beans the night before. For the PP who was wondering how to use them for burritos (when you don't need that many), I make a batch of black beans and freeze them.

How do you freeze them? That sounds like a perfect idea. Do you just throw the beans in a freezer bag?

Yup, that's what I do.

Anonymous wrote:

RE beans -- canned beans also have a lot of added salt, so I try to make them myself. As PPs have said, you can just soak the beans the night before. For the PP who was wondering how to use them for burritos (when you don't need that many), I make a batch of black beans and freeze them.

How do you freeze them? That sounds like a perfect idea. Do you just throw the beans in a freezer bag?

Anonymous wrote:

Anonymous wrote:
For me, although I would like to one day get a point to make all our food at home, it is not currently possible. We eat lots of fresh fruits and veggies. I avoid all canned foods (we use dried beans, boxed or fresh tomatoes), boxed foods and foods with high fructose corn syrup.

Where do you get boxed tomatoes? I've switched from canned diced tomatoes to glass jarred tomato sauce in order to avoid the BPA in cans. Interested in another option!

And, aren't dried beans a pain? I'd love to switch, but it seems like way too much trouble.

Hi -

I use the POMI tomatoes - they have them at our Giant in the Italian food section. They are not too expensive and have no salt which is also nice.

I soak the beans overnight then cook them in the pressure cooker. I do this with black beans, kidney beans, red beans, garbanzo beans - it taakes about 20 minutes to cookin the pressure cooker once they are pre-soaked. I try and do one type of bean at a time and use them for a couple recipes. We eat bean tacos, veggie chilli with beans etc. I also use dried lentils a couple times a week (they do not really need to soak in advance).