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Title : freezing red beans and rice How to prep, cook and freeze dried red kidney beans
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freezing red beans and rice How to prep, cook and freeze dried red kidney beans

Yesterday, I discovered an ingenious way to make my life so much easier. I learned how to prepare and freeze beans! I came across an article in Food & Nutrition Magazine that walked me through the entire process step by step. First, you need to pick the beans – any bean can be frozen, but it’s best to pick one that you can use in a variety of recipes. I opted for black beans, as I love them in my salads, soups, and as a side dish. Once you have your beans, you need to wash them thoroughly and soak them overnight. In the morning, rinse them again before cooking them. Combine the beans and water in a pot, ratio 3:1, then bring to boil over high heat. Reduce heat and simmer until beans are tender, about one hour. You can add onions, garlic, salt, pepper or any spices of your choice for adding flavor. Once the beans are cooked, remove them from the heat, let them cool, then divide them into the desired portions. Store them in airtight containers or freezer bags, and make sure to label them with the type of bean and the date they were frozen. To defrost the beans, simply remove them from the freezer the night before and allow them to thaw in the refrigerator. Or if you're in a hurry, you can defrost them in the microwave. Now that I have my frozen beans, I can make one of my favorite dishes - Red Beans and Rice - quickly and easily. I found a recipe from Glory Foods that I'm excited to try. Here's what you’ll need:

Red Beans and Rice Recipe:

Ingredients:

• 1 pound dried red beans, rinsed and sorted
• 1 smoked ham hock
• 1 Tbsp. Olive Oil
• 1 small onion, chopped
• 1 bell pepper, chopped
• 1 tsp. dried oregano
• 1 tsp. garlic powder
• 1 tsp. ground cumin
• 1 bay leaf
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro
• Salt and black pepper to taste
• 6 cups water
• 4 cups cooked white rice
• Hot sauce (optional)

Instructions:

1. In a large pot or Dutch oven, combine the red beans, smoked ham hock, onion, bell pepper, oregano, garlic powder, cumin, bay leaf, parsley and cilantro.
2. Add water and cover.
3. Bring to a boil, then reduce heat and let simmer for 2-3 hours or until beans are tender, stirring occasionally.
4. Remove the ham hock and discard. Remove 1 cup of the beans from the pot and mash with a fork, then return them to the pot.
5. Continue to cook for another 15-20 minutes or until the mixture has thickened.
6. Remove the bay leaf and season with salt and black pepper to taste.
7. Serve over hot cooked rice with hot sauce on the side for an extra kick.

This red beans and rice recipe is so delicious, and with my frozen beans, I can make it in no time. I’m excited to try other recipes as well using my newly learned technique for preparing and freezing beans.

If you are searching about Preparing and Freezing Beans - Food & Nutrition Magazine you've came to the right web. We have 9 Pics about Preparing and Freezing Beans - Food & Nutrition Magazine like Preparing and Freezing Beans - Food & Nutrition Magazine, Freezing Red Beans and Rice (Storage & Reheating) and also How to Prep, Cook and Freeze Dried Red Kidney Beans - Alphafoodie. Here you go:

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