![]() Hi Chanda! I’m so excited you’ll be making these crock-pot black beans! They can be popped in the fridge 24 hours in advance of needing them to defrost and then stirred into soups, cooked and blended into refried beans and dips, and added to all your favorite dishes! Both of those are so minor and we have really really great results using glass for our frozen foods!įor solids like black beans I don’t have an issue at all so I just fill ’em up! I usually freeze them in 1 cup portions, sometimes 2 cups each – whatever I typically use for a recipe. The other issue with glass that can occur is running cold frozen glass under hot water can make it crack so that is to be avoided too. They tend to expand a little when frozen so when you’re freezing anything liquid or anything suspended in liquid or sauce you want to leave enough room at the top for the expansion or it can crack. I’m quite fond of pyrex’s line of storage but we upcycle as well, especially spaghetti sauce jars and pickle jars as they’re quite sturdy!įor freezing glass, the main concern is liquids really. Hi Eva! We exclusively use glass containers for fridge and freezer storage. So basically… any which way! Take your pick and run with it! You can also warm them up on the stove-top or take some steamy hot water to the container you’ve sealed them in. ![]() ![]() To reheat frozen beans, simply plop them in the fridge overnight and attack them the following day, or slowly defrost in the microwave, heating in small intervals so the beans don’t burst. Kiss the canned beans (and that nasty BPA lining) goodbye!īlack Beans freeze absolutely effortlessly and reheat tasting as good as new! They’ll keep for 4 days in the fridge and for months in the freezer. I scoop mine out with a slotted spoon, portion into freezer safe containers and freeze them for the plethora of mexican dishes and savory stuffed sweet potatoes I’m always whipping up. You can also season them while in the crockpot if you’re making one singular recipe, like a pot of black beans and rice for instance. That’s three can’s worth of black beans for a fraction of the price! If they’re still hard, set your timer for an extra 30 minutes and curl up with a book or catch up on that pile-o-laundry!Ī 1-pound bag of dried black beans will yield about six cups of cooked black beans. (Though it will take a little longer if you live at a high altitude.) I check mine at the 3.5 hour mark and try one to see if they’re tender enough. Your beans will be perfectly cooked in anywhere from 3.5-4 hours. Step 4 turn on to HIGH and set a timer for 3.5 hours Step 3 fill with water: 6 cups or about 2 inches above the beans ![]() ![]() Step 2 pour into your slow cooker along with any extras Step 1 grab a bag of black beans – rinse with water and pluck out any broken ones At least I did, but I’m always laughing at myself. This post is for everyone that is new to beans, strictly uses canned, or is just simply curious about a new way to prep these black beauties for quick and easy meals throughout the week.Īre you ready for it? You’re going to laugh at yourself when you realize just how easy this is. For those of you that already prep your beans this way, this post is not for you. ![]()
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