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?

3 comments

3 Comments

felix3852mo 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.

terryj4527d ago

Hey folks, funny how one cheap trick opens a door to seeing a bigger pattern in life, doesn't it? I've noticed that the most useful skills aren't the big complicated ones, it's the small tweaks that save time and money without trying hard. That freezer portion trick works for all sorts of things like cooked grains or even chopped veggies you got on sale. Makes me wonder what other simple shortcuts we're all missing just because nobody showed us.

diana872mo agoMost Upvoted

Try adding a strip of kombu seaweed while cooking beans for easier digestion.