I always thought dried beans were more trouble than they're worth

For years I'd grab the canned ones, figuring the extra dollar was a fair price to skip the soaking. Then my buddy, who cooks for a family of five on a tight budget, showed me his system. He buys a 2-pound bag of pinto beans for about $3, soaks a whole batch overnight, cooks them in his slow cooker while he's out driving, and freezes them in old yogurt containers. He gets about six cans' worth for half the price. I tried it last month and the texture is way better, plus you control the salt. I've been making a big pot of chili every other week with them. What other cheap staples are people prepping in bulk like this?

3 comments

3 Comments

zara_hill464d ago

Control the salt" is the part that got me... my first batch I forgot salt entirely and they tasted like sad, beige pillows.

ramirez.blair3d ago

Tbh, salt's not just for taste, it actually helps the dough rise and get that good texture.

fiona_lane3d ago

Totally feel that, I did the same thing with my first sourdough. They looked okay but biting into them was like eating flavorless cardboard. I mean, salt does so much more than just make it taste salty, it tightens the gluten and controls the yeast so it doesn't go crazy. Forgetting it leaves everything tasting flat and the texture just falls apart. I still double check the salt bowl now before I start mixing because that one mistake haunts me.