Homemade burritos are a favorite in our home. But by the time I think about dinner, it’s often too late for even the quick-soak method for cooking beans. Canned beans are a last-minute option, but the higher price compared with bulk dry beans deters me.
I learned how to freeze beans and it’s been a great alternative. I make a big batch of beans once a month. After they’re cooked and have cooled, I freeze the beans in storage bags. If I have extra time, I will pre-freeze the cooked beans on a cookie sheet for 20 minutes before bagging. This optional step prevents them from sticking together. When it’s time for dinner, I break off a frozen chunk and heat it up. With a little planning, homemade beans are ready in minutes instead of hours!
Albuquerque, New Mexico
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