Dry Beans


I’m trying to get better about using dry beans rather than cans. I started with 1 cup each of the dried great northern and black beans. Soaking overnight yielded 2 cups. (Final cooking results in more than 3 cups of beans, which is way more than a can.) I chose to store them uncooked in stock. If I don’t use these in a couple days I’ll try freezing to see how that works out. I have plans for a vegetable soup for the white beans. The black beans will be mashed (“refried”) for Super Bowl food. 🙂

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