Gluten Free-zer Friday – Basic Beans

Today is the last day of Spring Break for the kiddos and Daddy is off from work today, too!  Gluten Free-zer Friday’s recipe will be up later today after I am back from playing with the family.  The science museum is calling out to us…  If you have a link to add before I get back, pop it in the comments and I will add it when I return.  

 

See you later!

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Participating in Gluten Free-zer Friday

1. If you would like to participate in Gluten Free-zer Friday, simply email your post link to your gluten free freezer recipe (angelas_kitchenATcomcastDOTnet) or leave a comment below and I will add you to the roundup.

2. Link back to this post on the post with the recipe you have linked. 

 

**Edit:  Here’s the Gluten Free-zer Friday recipe!

This is what I do to cook up beans for in the freezer.  Yes, I know you can just open a can, but I like to presoak them and they are super cheep this way.  I find that dried organic beans I cook up myself are about 60% cheaper than opening a can of conventional beans.  The texture is better, it’s super easy to do and I can control what is in them.  Works for me!  You can season the beans as you like, however, I usually leave my beans plain so I can season depending on what I am cooking that night.  

 

Beans

 

6 cups of dried beans (I like to have a variety on hand)

6 tablespoons lemon juice or cider vinegar

 

Rinse beans and pick out any yucky beans or gavel.  Put beans into the crock of a 6 quart crock, cover with warm water about 2 inches above beans and stir in lemon juice or vinegar.   Allow beans to soak for 12 to 24 hours.  

Drain and rinse beans and return to crock.  Cover with water plus a couple of inches.  Cover and cook on low for 6-10 hours (this depends on the bean you are cooking) or until the beans are cooked through and tender (NOT mushy).  Drain beans and allow to cool.  

 

To freeze:  After the beans cool, I package the beans into 3 cup amounts in freezer bags.  3 cups will equal the same amount as 2 cans of beans, which is how many I usually use in my cooking.  Remove as much air as possible from the bags, label the bag and freeze.  

 

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