Beans, and breakfast that can be frozen
I asked in FAQ but haven't received a response so I'm trying again...
How do I cook my own beans and other legumes?
Cooking your own is cheaper, cuts down on packaging (especially if you can buy in bulk) and eliminates the salt and chemicals inherent in buying processed, precooked foods.Most legumes need to be pre-soaked before cooking.
Can the beans be stored after they cooked?
If so, where (fridge, freezer...) and for how long?
My other question is in regards to breakfast that is freezable. I don't have a lot of time in the morning to cook breakfast and make lunch for DH and me, so I'd like some recommendations on breakfast recipes that I can make in advance and freeze. I have a toaster oven, microwave, and stove available for reheating so the sky is the limit.
Thanks in advance!
I always freeze portions of beans. I put the in little containers - say a cup or 2 sized portions. Then just bung them in whatever you want to cook. I have had some in my freezer for months and they're still fine.
whenever I make pancakes and waffles I always make extra and freeeze them. You can thaw them for a minute or two on the countertop and then reheat them in the toaster oven at about 350 for five minutes or so.
Actually the FAQ thread, as its name implies, was created as a place to post the answers to questions that many new Vegwebbers have asked. It wasn't really meant as a "questions to answer" thread. I know this because I was the person who suggested Admin create the FAQ thread. Many websites have FAQ pages that post answers to Frequently Asked Questions so they don't get the same questions emailed in again and again. The original idea was to place basic cooking knowledge there where it was easy to find, as a sort of quick reference. Unfortunately it was created about the time that Yvette's life got too exciting to keep up with it, and that's when unanswered questions started showing up.
I cook up big batches of beans in my crockpot and freeze them in my pint size canning jars, just fill with cooked beans and screw on lids and seals, I find a pint jar holds about what one can does. I do a different bean every week so I always have a supply on hand in my big freezer. If you like a certain bean, and will use them up fast, I have had a big bunch of cooked beans in my fridge for up to a week before using them up and they were fine.
For quick breakfast, toaster waffles or pancakes are my kids favs. I love oatmeal, you can take regular oats, pour on water and micro, its done before you are out of the shower. I also have tons of cut up fruit, yogurt and granola or grape nuts for fast meals. I have also put all my smoothie ingredients, except for frozen stuff, if you use it, in the blender and put the blender carafe in the fridge till the AM, then just whirl and go. Super easy. Tofu scrambles and potatoes don't freeze super well, but if you make a big bunch on Sun night I bet you and your husb could get Mon and Tues breakfast out of that just reheat in the micro.
I love bagels with nut butter or pitas stuffed with anything inculding leftovers.
Also, growing up we were required to make our lunches in the PM so there was one less thing to do in the morning. Still works for grown ups too.
In the amount of time if takes to reheat something you can have a bowl of oatmeal. Take quick cooking oats (not instant) and pour boiling water on them. Let them sit for a few minutes while you're doing something else and they'll be ready to eat.
Another plug for Sunbeam's Hot Shot. This is awesome for single servings of hot water for oatmeal makin'.
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