Are you wondering if you can preserve your canned kidney beans by freezing them? Canned kidney beans are a convenient pantry staple, but sometimes you may not use the entire can in one recipe. Instead of letting the leftovers go to waste, freezing them can be a viable option to extend their shelf life.
What are the cheapest, tastiest, filling, healthy main meals for families?
Mais cher, you gotta try you some o’dis:
New Orleans-style red beans and rice is traditionally cooked on Monday, which used to be laundry day in most homes. Before the invention and adoption of washing machines, doing laundry involved boiling a lot of water on the stove. The idea was that since you’re going to be stoking the stove and steaming up the kitchen anyway, you might as well boil a big pot of beans while you’re at it. It takes a while to cook, but you can leave and do other things while the beans are boiling, as long as you check in every so often to stir the beans and add water if they’re getting dry. Here’s how I do it.
1 pound dry red kidney beans
vegetable oil (or whatever fat or oil you prefer to cook with)
1 large white or yellow onion, or 2 medium onions
1 bell pepper
3–4 stalks celery
plenty of garlic (several cloves or equivalent)
3–4 bay leaves
1 tsp. dried thyme (or if you like, you can also add sage and/or rosemary and/or oregano along with or instead of the thyme)
salt, black pepper, red pepper or hot sauce, to taste (Louisiana food should be flavorful, but it doesn’t have to be flaming spicy—feel free to dial the heat up or down to your personal taste)
a few dashes Worcestershire sauce (optional)
seasoning meat (e.g. a smoked ham hock) if desired and available
2 cups rice (long-grained white rice is traditional, but use what you have)
1 lb. andouille sausage or other smoked pork sausage (optional)
1 bunch green onions (optional)
At least eight hours before you start cooking, rinse the kidney beans, put them in a pot, and cover them with water. Let them sit for eight hours. They’ll slowly swell to about double their dry size.
About four hours before mealtime, pour off the soaking water. Cover the beans again with fresh water, about double the volume of the beans. (If you have chicken or ham stock, you can substitute that for the water, for added flavor.) Bring to a boil, then cover and keep on a low boil for about an hour, making sure that the beans don’t boil dry (add water if necessary).
Chop the onion, bell pepper, and celery. Sauté these in a little oil until the onions are translucent. Add them to the beans. Mince the garlic and add it with the seasonings.
If you have some meat for seasoning—smoked ham hock, smoked hog jowl, salt fatback, or even smoked ham—add it now. (Chuck Duffy commented that a smoked turkey leg will also work nicely.) This does increase the cost, and the calorie count, and some folks might prefer not to use it due to dietary restrictions. It’s up to you.
Cover the pot and boil everything on a low boil for 3 more hours, adding water if necessary and stirring occasionally, until the beans are starting to fall apart and the entire dish is taking on a creamy consistency. Shred the meat from the ham hocks if necessary, although by this stage they may be falling apart on their own.
While that’s happening, prepare the rice. Add 2 cups dry rice to 4 cups water with a little salt and butter or oil. Boil until the rice is fluffy and the water is absorbed; this seems to take me about 15–20 minutes.
Ladle the red beans over servings of rice. Garnish with chopped green onions if you want. If available and desired, slice up 1 lb. smoked sausage (Louisiana “andouille” sausage is traditional, but any good smoked sausage, preferably a bit spicy, will do fine) into penny slices, sauté them until they start to brown, and mix them into the red beans. Or you could cut the sausage into larger sections or links, sauté or grill them, and serve them on the side. You could also mix in some ham if you preferred, cut into bite-sized chunks. Of course, you can go vegan and leave out the meat completely; it’ll still taste OK.
I’ve tried to estimate the cost of this based on my local grocery store prices—I checked most of these this afternoon. I’m assuming you’ve got the salt, oil, and seasonings on hand.
1 lb. dry beans: $1.30
1 lb. dry white long-grain rice: $0.89. (2 cups of dry rice is roughly 3/4 lb, so the actual cost works out to about $0.67)
onions: about $0.66 (store had 3 lb bag of medium yellow onions for $1.99, with about 6 onions per bag, so call it $0.33 per onion, and I would use two medium onions)
1 bell pepper: $0.89
1 bunch celery: about $2 (and you should have about 10–15 stalks, so the cost for the celery stalks you actually use is closer to $0.75)
garlic: about $0.50 per head (which should give you roughly 8–10 cloves, so figure $0.25 for five cloves)
sausage: about $4.00/lb (but today there was a sale on, 2 lb for $5.00).
smoked ham hock: about $2.00
This recipe will feed eight people with normal appetites, and it freezes well if you prefer to store some. So if you go vegetarian, you could make a pot of this stuff for maybe $6 plus tax, less than $1.00 per serving—or even less if you can buy beans and rice in bulk. Sausage and a ham hock will increase the cost, but you can still cook a full recipe for maybe $12. And the recipe will still work if you leave out ingredients. No celery? No big deal. No bell pepper? I often leave that out, since my wife doesn’t care for them. No sausage? It’ll still taste OK. Don’t like garlic that much? I’m not sure I can comprehend such an alien worldview, but fine; if you feel you have to dial that down, go ahead. Got a can of diced tomatoes that you want to throw in? Sure, why not? Got some parsley but no green onions? Chop it and garnish with it; it’ll be fine.
Recipes like this can be modified a lot depending on what’s on hand, what’s in season, what’s on sale, and what needs to be used up before it goes bad. That’s one of the things that make them cheap.
However, there are some considerations to keep in mind when it comes to freezing canned kidney beans. The texture and taste of the beans may be altered after freezing, so it’s important to understand the potential changes that may occur. By following the right freezing techniques, you can ensure that your frozen kidney beans retain their quality and flavor.
In this article, we will explore the process of freezing canned kidney beans, the best practices to maintain their quality, and how you can use them after they have been frozen. Whether you’re looking to reduce food waste or simply want to have a supply of kidney beans on hand, freezing canned kidney beans may be a convenient solution for you.
Benefits of Freezing Canned Kidney Beans
Freezing canned kidney beans can be a convenient way to extend their shelf life and preserve their nutritional value. By freezing canned kidney beans, you can ensure that you always have a supply of this versatile legume on hand for quick and easy meal preparation.
One of the key benefits of freezing canned kidney beans is that it helps to lock in their freshness and flavor. Canned beans can sometimes lose their texture and taste when stored for long periods at room temperature. Freezing them can help to maintain their quality and ensure that they taste just as good as when they were first opened.
Additionally, freezing canned kidney beans can help to prevent waste. If you find yourself with a surplus of canned beans that you won’t be able to use before they expire, freezing them can be a great way to save them for later use. This can help to reduce food waste and save you money in the long run.
Another benefit of freezing canned kidney beans is that it allows you to easily portion them out for future use. By freezing them in individual portions, you can quickly grab just the right amount of beans you need for a recipe without having to defrost an entire can. This can save you time and make meal preparation more efficient.
In conclusion, freezing canned kidney beans can be a smart way to extend their shelf life, preserve their flavor, prevent waste, and make meal preparation more convenient. By taking advantage of the benefits of freezing canned beans, you can ensure that you always have a supply of this nutritious legume on hand whenever you need it.
Extend the Lifespan of Canned Kidney Beans
When it comes to increasing the longevity of canned kidney beans, freezing can be a great option. By transferring your canned kidney beans to an airtight container suitable for freezing, you can help maintain their quality for a longer period. Freezing canned kidney beans can extend their shelf life significantly, allowing you to enjoy this nutritious ingredient whenever you need it.
To freeze canned kidney beans properly, follow these simple steps. First, drain the beans from the can and rinse them thoroughly under cold water to remove any excess salt or residue. Next, transfer the beans to a freezer-safe container, ensuring that it is tightly sealed to prevent freezer burn. You can also use freezer bags for convenient storage. Remember to label the container with the date of freezing to keep track of their freshness.
When you’re ready to use the frozen canned kidney beans, simply thaw them in the refrigerator overnight or place them in a bowl of cold water for quick defrosting. Once thawed, the beans can be incorporated into your favorite recipes just like fresh kidney beans. Whether you’re making chili, salads, soups, or bean dips, having frozen canned kidney beans on hand can save you time and effort in the kitchen.
Below is a simple table summarizing the steps to freeze canned kidney beans effectively:
| Steps to Freeze Canned Kidney Beans |
|————————————-|
| 1. Drain and rinse the beans |
| 2. Transfer to a freezer-safe container |
| 3. Seal tightly to prevent freezer burn |
| 4. Label with freezing date |
| 5. Thaw in the refrigerator or cold water before use |
By following these guidelines, you can extend the lifespan of your canned kidney beans and have a convenient pantry staple ready whenever you need it. Enjoy the convenience and versatility of frozen canned kidney beans in your cooking adventures.
Convenience
When it comes to food storage and meal preparation, convenience is key. Freezing canned kidney beans can be a convenient option for those looking to save time and reduce waste. By freezing canned kidney beans, you can easily have them on hand for quick and easy meals whenever you need them. This can be particularly useful for busy individuals or families who want to have a stock of ready-to-use ingredients in their freezer.
Freezing canned kidney beans allows you to extend the shelf life of the beans beyond the expiration date printed on the can. This can help prevent food waste and save you money in the long run. Additionally, having frozen kidney beans readily available can inspire you to get creative in the kitchen and try out new recipes without having to worry about running to the store for fresh ingredients.
Another advantage of freezing canned kidney beans is that it can help you stay organized. By portioning out the beans into smaller containers or freezer bags before freezing them, you can easily grab the right amount for your recipe without having to defrost the entire batch. This can save you time and make meal preparation more efficient.
Overall, freezing canned kidney beans can be a convenient way to ensure you always have a versatile and nutritious ingredient on hand. Whether you use them in soups, salads, or main dishes, having frozen kidney beans in your freezer can make meal planning easier and more enjoyable.
How to Freeze Canned Kidney Beans
Freezing canned kidney beans is a convenient way to preserve them for future use. Here is a step-by-step guide on how to freeze canned kidney beans:
1. Drain the liquid from the canned kidney beans: Start by opening the can of kidney beans and draining the liquid using a colander or strainer. Rinse the beans under cold water to remove any excess salt or residue.
2. Pat dry the kidney beans: Use a clean kitchen towel or paper towels to pat dry the kidney beans. Removing excess moisture will help prevent freezer burn and maintain the quality of the beans during freezing.
3. Portion the kidney beans: Divide the kidney beans into smaller portions based on your needs. You can use resealable freezer bags or airtight containers for storage. Be sure to leave some space at the top of the container or bag to allow for expansion during freezing.
4. Label and date the containers: It’s essential to label the containers with the contents and date of freezing. This will help you keep track of the storage time and ensure you use the kidney beans within a safe timeframe.
5. Freeze the kidney beans: Place the containers or bags of kidney beans in the freezer. For best results, store them in the coldest part of the freezer to maintain their freshness and prevent freezer burn.
6. Thaw and use the kidney beans: When you’re ready to use the frozen kidney beans, simply transfer them to the refrigerator to thaw overnight. You can then use them in your favorite recipes, such as chili, soups, salads, or stews.
By following these simple steps, you can easily freeze canned kidney beans and have them ready to use whenever you need them. Enjoy the convenience of having a stash of frozen kidney beans on hand for quick and easy meal preparation.
Drain and rinse the beans
When freezing canned kidney beans, it is important to first drain and rinse the beans thoroughly. This step helps remove any excess salt or preservatives that may have been added during the canning process. Draining the beans allows you to control the amount of liquid in the beans, which can affect their texture and taste when frozen.
Rinsing the beans under cold water helps remove any residual canning liquid and debris. It is essential to rinse the beans until the water runs clear to ensure that they are clean and ready for freezing. This step also helps prevent the beans from sticking together when frozen, making them easier to separate and use in recipes later on.
By taking the time to drain and rinse the canned kidney beans before freezing them, you can ensure that they maintain their quality and flavor when stored in the freezer. This simple step can make a big difference in the taste and texture of your beans when you eventually thaw and use them in your favorite dishes.
Pack the beans into airtight containers
When freezing canned kidney beans, it’s essential to pack them into airtight containers to maintain their freshness and prevent freezer burn. Airtight containers help seal in the beans’ flavor and prevent them from absorbing any odors or flavors from other foods in the freezer.
Before packing the beans, make sure to drain and rinse them thoroughly to remove any excess salt or preservatives. Once drained, transfer the beans to a clean container that is suitable for freezing. You can use plastic containers or freezer bags for this purpose, ensuring that they are airtight and freezer-safe.
When packing the beans, leave some room at the top of the container or bag to allow for expansion as the beans freeze. This will prevent the container from bursting or leaking during the freezing process. Seal the container tightly to prevent any air from entering and causing freezer burn.
Label the containers with the date of freezing so that you can keep track of how long the beans have been stored in the freezer. Proper labeling will help you ensure that you use the beans within a reasonable time frame to maintain their quality and flavor.
By packing canned kidney beans into airtight containers before freezing, you can enjoy the convenience of having pre-cooked beans on hand for quick and easy meals. Just remember to thaw the beans in the refrigerator before using them in your favorite recipes.
Label and date the containers
When freezing canned kidney beans, it is crucial to label and date the containers to maintain organization and keep track of freshness. By clearly labeling the containers with the type of beans and the date they were frozen, you can easily identify them when needed. This step is essential for proper storage and rotation of your frozen kidney beans.
Labeling the containers will also help you avoid confusion and prevent any mix-ups with other frozen items in your freezer. It is recommended to use waterproof and freezer-safe labels to ensure they stay intact during the freezing process. By taking the time to label and date your containers, you can easily maintain an organized freezer and enjoy the convenience of having frozen kidney beans readily available for your recipes.
In addition to labeling the containers, it is important to use a permanent marker or a label maker to ensure the information stays visible and does not fade over time. This will help you easily identify the contents of each container and determine how long the kidney beans have been frozen. By following this simple step, you can make the most of your frozen kidney beans and keep track of their quality and freshness.
Tips for Using Frozen Canned Kidney Beans
When it comes to freezing canned kidney beans, it’s important to take a few steps to ensure they maintain their quality and flavor. Here are some tips for using frozen canned kidney beans:
1. Drain and Rinse: Before freezing canned kidney beans, make sure to drain and rinse them thoroughly. This will help remove excess salt and any preservatives that may affect the taste when frozen.
2. Portion Control: Consider portioning the kidney beans into smaller batches before freezing. This will make it easier to thaw and use only what you need for a specific recipe without having to thaw the entire container.
3. Use Freezer-Safe Containers: Transfer the drained and rinsed kidney beans into freezer-safe containers or resealable bags. Be sure to label the containers with the date of freezing to keep track of their freshness.
4. Avoid Freezing in the Can: It’s not recommended to freeze kidney beans in their original can as it can affect the taste and quality of the beans. Transfer them to a freezer-safe container instead.
5. Thawing: When ready to use the frozen kidney beans, thaw them overnight in the refrigerator or in a bowl of cold water for a quicker thawing process. Avoid thawing them in the microwave as it can make the beans mushy.
6. Use in Recipes: Frozen canned kidney beans can be used in a variety of recipes, such as chili, soups, salads, and stews. They add protein and texture to dishes and are a convenient pantry staple to have on hand.
By following these tips for using frozen canned kidney beans, you can enjoy the convenience of having beans readily available for your favorite recipes while maintaining their quality and taste.
Conclusion:
When it comes to freezing canned kidney beans, it’s important to remember that the texture and taste may change slightly after being frozen. However, if you follow the proper steps and store them correctly, you can still enjoy the convenience of having kidney beans readily available for your recipes.
Key points to remember:
- Ensure the canned kidney beans are properly drained and rinsed before freezing to remove excess liquid and reduce the risk of ice crystals forming.
- Transfer the drained kidney beans to a freezer-safe container or bag, making sure to label it with the date to keep track of how long they have been frozen.
- Store the frozen kidney beans in the coldest part of your freezer to maintain their quality and flavor.
- When you are ready to use the frozen kidney beans, remember to thaw them in the refrigerator overnight or in a bowl of cold water before incorporating them into your dishes.
How to Save Leftover Canned Beans – CHOW Tip
FAQ
Can you freeze canned kidney beans?
The answer is yes. You can freeze kidney beans, whether they are dried, cooked, or canned. Cooking and freezing kidney beans is slightly time-consuming but it is worth it. Freezing canned beans is also a great solution for saving leftover canned beans. In this article, you will learn all about freezing kidney beans.
Can you freeze beans & bean based recipes?
If so, you are not alone and have come to the right place! The simple answer is yes – freezing beans and bean-based recipes is not only possible, but easy (and in our opinion, a fantastic idea!). With a few simple tips, you can freeze your bean leftovers in no time and make sure they stay just as delicious as when you made them.
How long do frozen beans last?
Once the container is labeled and sealed, simply place it in the freezer ready for future use. Once your beans have frozen, you will have up to a month to consume them. While this might seem like a short time compared to their shelf life when canned, this is significantly longer than if you were to keep them in the fridge.
Can You thaw kidney beans at room temperature?
Thawing beans at room temperature is the most natural and cheapest way to thaw kidney beans. It doesn’t require anything but time (about 5 hours). This is also the best way to thaw small quantities of beans that you need for immediate use. If the kidney beans are not utilized within a short time, you should cook them again.
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