Guest guest Posted December 5, 2001 Report Share Posted December 5, 2001 At 00:23 05/12/01 +0000, Beth wrote: >I know this is a " quick " recipe site, but I have a dry bean question. >I read somewhere that a quick way to fix dry beans was to cook them a >certain amount of time, then freeze them untill needed. But it was >one of those stupid moments and I didn't write it down. Do any of you >know the magic cooking time?(before and after freezing) Have you even >heard this before? Am I just crazy? When you freeze the beans, place them in a single layer in a bag or on a cookie sheet. Once they are frozen, you can bag them up any way you like. This way, they freeze separately, and you can remove part of them, instead of only the whole batch. They also thaw faster. And...I've never done it, but you should be able to partially cook them after soaking. The longer they cook before freezing, the more freezer space they will take up, but the less cooking they will need after being frozen. You can even cook them completely before freezing, then thaw and use as you would canned beans... Brandel in Jerusalem Quote Link to comment Share on other sites More sharing options...
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