I spent a whole day replenishing my dwindling bean supply.
I think this method is a must for those who insist on fresh beans (boycott the can!) but are rubbish when it comes to planning ahead.
This way your yummy legumes are good-to-go at a moment’s notice. Just soak them in boiling water for a minute or two and Bob’s your uncle!
I did six types this go (black, pinto, romano, black eyed peas, navy and white kidney). They, along with the beans I did in the last batch, (garbanzo, red kidney, adzuki and mung) now take up every available inch in my deep freeze.
The whole process is a little tedious and time consuming, but I promise, you’ll thank me later.
Soak the beans overnight. Unfortunately, since different beans all have different cooking times, you have to do them all separate.
Rinse the soaked beans under cool water.
Add beans, water (about 2 inches over the top of your beans) and a 4″ piece of kombu to a stock pot. Cover and cook until done. Kombu can be found at most asian groceries as well as health food stores. It not only increases the nutritive value of beans, but also the digestibility. If, however, you’re a fan of letting each little bean *sing*, by all means, omit this ingredient.
Pour cooked beans into a large colander and rinse well.
Spread beans on clean tea towels and let air dry.
Store cooked, dry beans in Ziploc freezer bags and freeze. You can store them type-specific or mix them all together.