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I used to think dried beans were just a hassle, but a friend's tip changed my whole week
For the longest time, I avoided dried beans because I thought the soaking and cooking took forever and wasn't worth the effort. I'd just grab the canned ones, even though they cost more. Then my buddy, who cooks for a family of four on a tight budget, showed me his method. He soaks a whole bag overnight, cooks them all in his slow cooker on Sunday, and then freezes them in two-cup portions. I tried it with a two-pound bag of black beans that cost me $2.50. After doing the math, I realized I got the same amount as about six cans, which would have been over $6. The texture is way better, and I control the salt. Now I always have a cheap protein base ready to go for tacos, soups, or just over rice. Has anyone else found a simple prep trick that made a cheap staple way more useful?
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felix3858d ago
Wait, you got a two pound bag of black beans for $2.50? Where do you even shop? I mean, the cheapest I've seen around here is like four bucks for a one pound bag. That price is unreal, maybe it's just my area but I'm actually jealous.
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