10 things I learned from decluttering my bean stocks!
Like all things in the pantry, stocks build up over time and every so often it’s a good idea to do a full clear out. I recently decided to declutter my bean stocks and here are 10 things I learned;
Beans are best when cooked in a pressure cooker. They are not just better, they are a completely different food! Soft, creamy and utterly delicious! The canned beans are handy to have on hand but if you have time, homecooked beans are far tastier.
1 cup of dried beans makes 2 cups of cooked beans
Fresh beans cook faster than older beans
Don’t use salt when cooking your beans (it makes the skins tougher)
Dry beans cook better when soaked for at least 6 hours or ideally overnight but if you forget to soak them, just increase the cooking time and they’ll be fine.
If you have time and space in your freezer, consider cooking a big batch of beans and freezing them.
Freeze beans in jars containing around 240g (leaving headspace for expansion). This is equivalent to 1 can of beans, so handy for recipes.
Cooking beans in just water is fine – no need to use onions, etc. unless you’d like to
Pinto beans make the best “refried beans”
Butter beans are my favourite beans but I actually love all beans!
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