I love freezer cooking. It saves me so much time and money on those days when it is 5:00 already and I don’t feel like cooking dinner. This week I am pre-cooking black beans.
I soak them overnight (12- 18 hours) with about 2 Tablespoons of white vinegar or lemon juice to break down the fibers in the beans and reduce the phytic acid (these acids inhibit digestion). The next morning, I rinse them and cook them in a stock pot.
When they have finished cooking, I let them cool and then place them in freezer zipper bags.
I’ve learned the hard way that it’s better to put fewer beans in each bag so that I can break off half a bag if I need a smaller amount. You could also use quart size freezer bags to store 1 or 2 cup servings so you have an exact measurement.
I can now easily and quickly put together some of our favorite recipes: Spicy Chicken and Black Bean Soup, Black Beans and Rice, BBQ Black Bean Tostadas or Black Bean Salsa. Saving money and time in the kitchen is always a good idea!
*NOTE: For kidney beans, you do not have to add lemon juice or vinegar. Simply soak them for 12 hours.
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